Friday, June 17, 2011

Chicken and Waffles

Chicken and Waffles

Waffles are made from a batter (usually pancake batter) which is baked inside a hot iron device. The device is basically two iron plates connected by a hinge which have a distinctive square indented pattern, and comes in either a round or a square shape itself. The waffle originated in the Medieval Ages where the device was heated over a fire, and the batter created a light and crispy “wafer”. With the invention of baking powder, the modern waffle could be created; and it can go beyond being a breakfast item. A solid square of ice cream between two small waffles squares becomes the “waffle ice cream sandwich”; an excellent treat anytime.

Or it can be served as a lunch or dinner item, and mainly paired with chicken. In the Southern United States, fried chicken was often paired with waffles; the typical breakfast accessories of syrup and butter accompanied the waffles. There is really no set recipe for the fried chicken used in this dish; it can be homemade by using your own tried and true recipe; or purchased.  In Pennsylvania, the Amish and Mennonite serve the waffles covered with chicken and vegetables that have been cooked in gravy.

How to Make Waffles
2 cups flour
1 tsp salt
½ tsp baking powder
2 eggs, separated
1 ¾ cups buttermilk
4 Tbsp melted butter
Preheat waffle maker.
In a medium bowl, mix together flour, salt and baking powder; set aside.  In a small bowl, beat the egg whites until they just start to hold a peak; not stiff; set aside.
 In another small bowl, whisk egg yolks with buttermilk and melted butter; gradually whisk this mixture into the dry ingredients, but not till completely smooth. Gently fold in the beaten egg whites and the batter will thicken.    
Follow the manufacturer’s directions on amount of batter to use for each waffle and cooking time.
Makes 4-6 waffles depending on maker used.

Pennsylvania Dutch Chicken and Waffles
1 small roasting chicken
2 Tbsp butter
1 cup mixture of diced onion, carrot and celery
5 cups chicken broth
¼ cup flour
½ tsp ground black pepper
Roast and shred chicken meat.  While chicken was roasting, melt butter in small skillet, over medium heat, and sauté vegetables until softened; set aside.
In a medium stockpot, over medium-high heat, bring chicken broth to a boil; whisk in flour quickly and incorporate well.  Reduce heat to low, add in chicken, vegetables and black pepper; cook for 20 minutes.
Ladle over prepared waffles.
Makes 8-10 servings.
Mary Cokenour