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.

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Eat it the way you found it: 2 Chickens 4 Ways

Don't they look jaunty?

It's amazing how much mileage you can get out of a modest frying chicken--breasts, legs, carcasses, giblets, fat, it all gets used.  Whole chickens were on great sale at the grocery store, so I stocked up.  I'm turning two of them (~ 4 lbs. each) into four separate meals big enough for 2 adults and 2 kids, plus leftovers.
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