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Friday, May 27, 2011

I feel like chicken (and waffles) tonight!

Chicken and waffles is usually compromised of fried chicken over sweet waffles with gravy.  I like making a pot pie filling (freezing it ahead) and serving that mixture over savory yeast waffles. 

The waffle batter needs to be started in advance by several hours, so it's definitely a prep-ahead recipe.  Either start them the night before or the morning of Dinner Day (obviously start them the night before if you plan to make them for regular ol' breakfast). 

If you want to make the waffles and freeze them in advance, that makes the fastest dinner prep ever...just reheat the filling and thaw the waffles.  But if your family is like mine, you have to find time to make waffles in secret if you don't plan to serve them immediately.

Here is the recipe I use for pot pie filling (you can use shredded leftover chicken and butter instead of chicken fat if you're not doing the whole chicken shebang).

Here is the recipe I use for yeast-leavened waffles from Better Homes and Gardens.  Using oil instead of butter makes the waffles fluffier and less prone to becoming soggy.

Overnight Waffles
Makes 4-5 big Belgian waffles (or about 16 4" waffles)

You wish you had
smell-o-vision right now
2 1/4 cup flour
1 tbsp sugar
1 package active dry  yeast (2 1/4 tsp)
1/2 tsp salt
1/4 tsp black pepper (optional)
1 3/4 cups milk
2 eggs
1/3 cup canola or vegetable oil

Mix all ingredients together in a large bowl.  Cvoer with plastic wrap and let stand at room temperature for several hours.  You can put the bowl in the fridge if you prefer, but the batter will rise more slowly and with less pronounced yeast flavor. 

When ready to cook, stir batter down.  Heat a wafflemaker per the applicance directions and cook waffles for recommended time (my Black & Decker wafflemaker turns out 1 waffle every 4 minutes). Pin It

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