Chicken & waffles
4 whole chicken breasts, skinned (or the meat pulled from a leftover Roast chicken)
2 (14.5 oz.) cans Chicken broth (or 1/2 broth, 1/2 water)
1 tangerine-sized onion, chopped
1 thick celery stalk, quartered
1 fat carrot, cut into thick medallions
Salt and fresh-ground pepper to taste
1 bay leaf
3 tablespoons all-purpose flour
1/4 cup cold water
Put chicken, water, onion, celery, carrot, salt, pepper and bay leaf in a large stock pot. Bring to a boil and cook until chicken is done (it should boil for about 5 to 10 minutes). Remove the chicken to cool.
Strain the broth and return to the pot.
When chicken is cool enough to work with, strip the chicken off the bones.
Chop chicken into ½-inch chunks. Set aside.
Whisk together the flour and water until smooth.
Bring the broth to a slow boil. Slowly add the flour mixture to the broth, stirring constantly to avoid lumps.
When the gravy starts to thicken, reduce the heat and keep stirring. When it reaches your desired thickness, turn off the heat.
Add chicken chunks to the gravy. Mix together well (don't be afraid to break up the chunks).
Adjust seasonings (this dish should be well-peppered!)
Make waffles by your favorite recipe, and serve them topped with the hot Chicken and gravy.
4 whole chicken breasts, skinned (or the meat pulled from a leftover Roast chicken)
2 (14.5 oz.) cans Chicken broth (or 1/2 broth, 1/2 water)
1 tangerine-sized onion, chopped
1 thick celery stalk, quartered
1 fat carrot, cut into thick medallions
Salt and fresh-ground pepper to taste
1 bay leaf
3 tablespoons all-purpose flour
1/4 cup cold water
Put chicken, water, onion, celery, carrot, salt, pepper and bay leaf in a large stock pot. Bring to a boil and cook until chicken is done (it should boil for about 5 to 10 minutes). Remove the chicken to cool.
Strain the broth and return to the pot.
When chicken is cool enough to work with, strip the chicken off the bones.
Chop chicken into ½-inch chunks. Set aside.
Whisk together the flour and water until smooth.
Bring the broth to a slow boil. Slowly add the flour mixture to the broth, stirring constantly to avoid lumps.
When the gravy starts to thicken, reduce the heat and keep stirring. When it reaches your desired thickness, turn off the heat.
Add chicken chunks to the gravy. Mix together well (don't be afraid to break up the chunks).
Adjust seasonings (this dish should be well-peppered!)
Make waffles by your favorite recipe, and serve them topped with the hot Chicken and gravy.