Ingredients: |
Ingredients: Chicken
1 - 3 to 4 lb. Chicken, roasted (a pre-cooked rotisserie chicken is ideal!)
Waffles
1 lg. Egg
4 Tbsp. Butter, melted
1 c. Milk
1 c. Flour
½ tsp. Baking Powder
½ tsp. Granulated Sugar
¼ tsp. Kosher Salt
Gravy
4 Tbsp. Butter
¼ c. Flour
2 c. Chicken Stock or Broth
¼ c. Half and Half or Whole Milk
Salt and Pepper to taste
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Directions: |
Directions:Instructions
Pull the meat from the roasted chicken and cut or shred into bite-size pieces. Keep warm in a 250º oven until ready to assemble and serve.
Make the waffles:
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.
Make the gravy:
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. |
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