Amish Chicken And Waffles Food

AMISH CHICKEN AND WAFFLES

Steps:

• Pull the meat from the roasted chicken and cut or shred into bite-size pieces. Keep warm in a 250-degree oven until ready to assemble and serve.
• Preheat a 4-square waffle maker.
• Separate the egg yolk and white, and reserve the egg white in a small bowl.
• Melt the butter in a small saucepan and remove from heat to cool slightly.
• Whisk the egg yolk and milk together in a large bowl.
• Add the melted butter, flour, baking powder, sugar, and salt to the egg and milk. Whisk together until just barely combined; some lumps may remain.
• Beat the egg white by hand or with an electric mixer until soft peaks form.
• Gently fold the egg white into the batter with a spatula.
• Grease the waffle maker, if necessary, and pour the batter evenly into the waffle iron. Depending on the depth and size of your waffle maker, you may have a bit of leftover batter. Cook according to your waffle maker's specifications.
• Melt the butter in a heavy-bottomed saucepan or deep skillet over medium-low heat.
• Sprinkle the flour evenly over the melted butter and whisk to incorporate into a roux.
• Cook, whisking frequently, until the roux turns toasty golden. It will remain pale for a few minutes, then toast quickly, so keep an eye on it.
• Drizzle in the chicken stock, whisking constantly as it's added. The flour will clump, but continue to whisk and the gravy will smooth itself out.
• Add the half and half and cook, stirring frequently, until the gravy thickens and comes to a simmer.
• Remove from the heat and season with salt and pepper to taste.
• Place a waffle on a plate, top with shredded roast chicken, and drizzle with gravy. Add mashed potatoes if you're into it. That's all you need.

CLASSIC CHICKEN & WAFFLES

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.

AMISH CHICKEN AND WAFFLES

Steps:

• Pull the meat off the chicken and cut or shred into bite-size pieces. Place in a dish in a 250 degree oven to warm until ready to serve.
• To make the gravy: Melt the butter in a saucepan over medium-low heat. Sprinkle the flour evenly over the melted butter and whisk together.
• Cook, whisking frequently, until the mixture turns toasty golden. It will remain pale for a few minutes, then toast quickly, so keep an eye on it.
• Slowly add in chicken stock, while whisking. Whisk until the gravy is smooth. Add the half and half and cook, stirring frequently, until the gravy thickens and comes to a simmer.
• Remove from the heat and season with salt and pepper to taste.
• To make the waffles, preheat your waffle maker.
• Separate the egg yolk and white. Place the egg white in a small bowl and the yolk in a large bowl.
• In the large bowl, add the milk to the yolk and whisk together. Add the melted butter, flour, baking powder, sugar, and salt. Whisk together until just until combined; some lumps may remain.
• Beat the egg white by hand or with an electric mixer until soft peaks form. Gently fold the egg white into the batter/
• Grease the waffle maker, if necessary, and pour the batter evenly into the waffle iron. Cook according to manufacturers instructions.
• To serve, top waffle with chicken and drizzle with gravy. Serves 4.

PA DUTCH CHICKEN & WAFFLES

Steps:

• Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.
• Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.
• Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.
• Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.
• Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.
• Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.
• Continue until gravy is the desired thickness and taste for seasoning.
• Add chicken and keep warm over very low heat.
• While cooking, make waffles according to recipe and waffle iron instructions.
• If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.