Chicken And Liege Waffles With Herb Gravy Food

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.

SAVORY WAFFLES WITH HERB GRAVY AND CRISPY CHICKEN TENDERS

Steps:

• To prepare Crispy Chicken Tenders: Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. In a small bowl whisk together egg whites and water. For coating, in a shallow dish combine cornflakes, Parmesan cheese, garlic powder, dried parsley, and black pepper. Dip each tenderloin into the egg white mixture, then coat with the cornflake mixture. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with nonstick cooking spray. Bake for 15 to 20 minutes or until crisp and no longer pink. Keep warm.
• To prepare Waffles: In a large bowl, combine all-purpose flour, the whole-wheat flour, walnuts, sugar, baking powder, dried thyme, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl combine the milk, egg, and water. Add milk mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
• Preheat a waffle baker and lightly coat with cooking spray. Add batter. (see Tip) Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid (see Tip). Repeat with the remaining batter.
• To prepare Herb Gravy: In a large saucepan, cook garlic in hot butter over medium heat for 30 seconds. Add the 2 tablespoons flour and stir until well mixed. Add broth and milk. Cook and stir over medium heat until thickened and bubbly. Stir in snipped fresh sage, fresh thyme, and ground black pepper. Cook and stir for 1 minute more.
• Serve Herb Gravy with hot waffles and Crispy Chicken Tenders. If desired, garnish with additional fresh thyme, fresh sage, and/or additional pepper.

LIèGE WAFFLES

Steps:

• Combine the milk and 1/4 cup (60 milliliters) water in a small saucepan and heat until lukewarm, 110 to 116 degrees on an instant-read thermometer. Transfer milk mixture to the bowl of a stand mixer. Add brown sugar and yeast and stir to combine; set aside 5 minutes. (The yeast should look foamy. If it doesn't foam, discard and try again with different yeast.)
• Whisk in the eggs and vanilla. Using the dough hook attachment on your mixer, stir in all but 1 cup of the flour. Mix in salt. Add the butter, 1 tablespoon at a time, thoroughly mixing after each addition and scraping down the bowl before adding the next. Add the remaining 1 cup flour and mix on low speed, stopping once or twice to pull the dough off the hook, about 5 minutes, or until the dough is glossy, pulls away from the side of the bowl and has gathered in a ball on the hook.
• Cover the bowl with plastic wrap and leave at room temperature for 2 hours. The dough will double in size. Stir the puffed dough with a spoon to deflate, then re-cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours.
• Remove dough from refrigerator and turn out onto a lightly floured surface. Knead in the pearl sugar (or your homemade version) a little at a time. The dough will be stiff but will become more pliable as it warms. Cut dough into 16 equal pieces with a bench scraper or chef's knife and return to the refrigerator.
• Heat your waffle iron according to the manufacturer's instructions. Working with 1 or 2 balls of dough at a time (leave the rest in the refrigerator), arrange on the waffle iron and cook until golden brown all over, 2 to 5 minutes depending on your iron. Use tongs to transfer waffles to a baking sheet or cooling rack. Some of the sugar will melt out of the waffles and collect in your iron, adding an extra layer of glossy molten sugar to each waffle as you continue. Serve waffles warm.

LIEGE WAFFLES

Steps:

• Special equipment: Good quality waffle iron with adjustable settings and that turns upside down, preferably cast iron.
• Put the flour in the bowl of a standing mixer fitted with a dough hook. Whisk together the eggs, and then add the milk, vanilla extract, vanilla seeds and honey in a large bowl. Add the mixture to the flour and mix for 1 minute. Add the yeast and continue to mix until the dough becomes smooth, about 5 minutes.
• Begin adding the butter, at low speed, piece by piece and continue mixing until it's incorporated into the dough. Add the salt, increase the speed to high and continue mixing until the dough becomes a shiny solid mass and totally pulls away from the bottom and sides of the bowl, 10 to 15 minutes. The dough needs to be very elastic, you shouldn't be able to break the dough when pulled. Add the sugar and mix until it is just incorporated, about 1 minute.
• Line baking sheets with parchment paper. Divide the dough into 48 even pieces, roll into balls, place on the parchment, cover with clean cotton towels and let rise in a warm area until almost tripled in size, anywhere from 1 1/2 to 3 hours.
• Heat the waffle iron to 400 degrees F. Lightly spray the waffle iron with nonstick spray or brush with melted butter. Cook the waffles until golden brown, about 2 minutes per side.

1840S LIEGE WAFFLE

Steps:

• mix sponge together and let proof
• then add other flours salt and butter let rise until doubled about 1 hour in warm spot
• add baking soda and vinegar
• fold in egg whites
• spray pam on waffle iron.
• put on 2/3 cup batter which will be thick.
• sprinkle on topping sugar on top
• bake.

CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY

Steps:

• First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
• When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
• In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
• Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
• For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
• Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
• Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
• Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
• Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!