Pa Dutch Chicken 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.

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.

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.