"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken and Waffles Recipe

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This recipe for Chicken and Waffles, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Pender
Added: Wednesday, June 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Waffles:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
2 eggs
1 1/2 c. milk
1/3 c. melted margarine


Chicken gravy:
1/2 tsp. salt
1 tsp. parsley
1 celery stalk
1/2 c. flour
1/2 c. water
1 whole chicken fryer plus 1 chicken breast

Directions:
Directions:
Waffles:
Rub waffle iron with a little oil before you turn it on. Mix dry
ingredients in large bowl. Drop in eggs. Gradually add milk
while beating, until well mixed. Add melted margarine and mix.
put about 5 Tbsp. waffle batter onto hot, oiled waffle iron.
Bake until steam stops.

Chicken gravy:
Cut chicken into pieces, leaving skin on. Put in large pot and
cover with water. Cook, skimming fat off top. Cook until
chicken starts to fall off the bone. LIft chicken out and take
meat off bones; discard skin and bones. Mix flour and water
and pour into boiling broth; cook to thicken. Add little more
equal parts flour and water if necessary. Break meat into
small pieces and put back into broth. Pour over warm
waffles.

Personal Notes:
Personal Notes:
Excellent with mashed potatoes.
Recipe from Louise Martin Froehlich.

 

 

 

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