Creamed Chicken on Waffles
- Yield: servings
- 1-- 6 lb roaster chicken
- 1large yellow onion, 1 stalk celery, 2 large carrots
- 1/2teaspoon sugar
- 1teaspoon turmeric
- 1/4cup fresh parsley
- 2-- heads of garlic
- 8tablespoons butter
- 3cups AP flour
- 1-- 8 ounce package of real cream cheese
- -- Brandy
- 1/2-- & 1/2
- -- Finely chopped parsley
- 1package frozen veggies
- -- Chicken seasoning powder
- -- Salt & pepper
- 8tablespoons (1 stick) unsalted butter
- 2 1/4cups all purpose flour
- 5teaspoons double acting baking powder
- 1teaspoon baking soda
- 4tablespoons sugar
- 2teaspoons dry mustard
- 1teaspoon salt
- 1teaspoon chicken seasoning powder
- small pinch of pepper
- 5large eggs
- 2 1/2cups buttermilk
- 1tablespoon finely chopped fresh thyme & sage
In a large pot add roaster chicken (thawed, cleaned and washed) Chicken weight should be approx. 6lb. prior to cooking. Add water to cover, one whole large yellow onion (peeled), one stalk celery washed and cut into 4 inch sections (use celery tops if available), and 2 small washed and topped carrots. Bring to a simmer on the stovetop and cook until chicken is thoroughly cooked and can be easily pulled from the bone. Cooks note: Always cook chicken until no redness remains close to the bones. Cooks note: Add salt, pepper, 1/2 tsp. sugar, 1/2 tsp turmeric, 1/4 cup fresh parsley sprigs and two peeled cloves of garlic halfway into cook time. Cooking time can vary depending on size of bird and range specs but should be about 1 hour Allow chicken and veggies to cool in brine when done. While chicken cools add 8 tablespoons (one stick of salted butter) to medium saute pan. Heat on medium/ low until butter begins to brown slightly. Turn heat down to lowest setting. Add all purpose flour a little at a time, stirring constantly to thicken butter/ flour mixture into a roux (a roux should have a loose paste consistency when ready for liquids) When roux thickens to paste start slowly adding 1/2 & 1/2 until creamy and smooth, stirring with a wire whisk. Set aside. Put two whole heads of raw garlic (Tops cut from head and wrapped in foil) into oven at 250 degrees to roast for approx. 15 min. Set aside to cool
Pick meat off cooled chicken. Discard all but meat reserving liquid and veggies. Tear chicken into small shredded pieces. Add to roux mixture. Reheat roux/ chicken mixture on low stirring and adding reserved chicken stock until rich and creamy. Add package of cream cheese, 3 tsp. roasted garlic, 1 tbsp brandy and 1/8 cp finely chopped parsley, and 1 cup pre-blanched frozen mixed veggies. Heat until warmed thoroughly.
Top a healthy serving of creamed chicken over warm herb waffles (recipe shown below)
Preheat your waffle iron. Preheat your oven to 200 degrees so you can hold the finished waffles until serving time.
Melt the butter and reserve. In a medium-size bowl, whisk together the flour, baking powder, baking soda, sugar, dry mustard, salt, and pepper to combine. In a large bowl, beat the eggs for 1 minute with a mixer. Add the buttermilk and beat for another minute. Turn the dry ingredients into the bowl with the egg mixture and whisk gently to combine. Stir in the melted butter.
Lightly butter or spray the grids of your waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out 1 cup of batter for a Belgian waffle maker (or the amount recommended by your waffle maker's instructions) onto hot iron. Spread the batter evenly over the grids with a metal spatula or wooden spoon, stopping right before the edge. Close the lid and bake until pale golden and lightly crisped. Put finished waffles in a single layer on a baking sheet, cover loosely with aluminum foil, and keep in the preheated oven while you make the rest of the batch.