Friday, November 23, 2012

Chicken and Waffles

I'm not a big fan of leftovers. I can manage eating a copy of a meal once before I need to really repurpose it or risk it going sideways in the fridge while I avoid it. To minimize this, I seem to try cooking less or inviting guests to reduce the potential amount of leftovers that I need to deal with. This time, however, I felt particularly inspired and wanted to reinvent the leftovers into a dish of its own merit and tastiness.

Enter, chicken and waffles, leftovers extraordinaire from a spectacular roasted chicken and cheese souffle dinner. I have had a few incarnations of fried chicken and waffles in restaurants. Definitely tasty. Definitely a biiiiiiig meal. Barring the fried chicken, why couldn't I make a roasted chicken and waffles dinner? (Or, for those of you facing pounds of leftover turkey, make roasted turkey and waffles??) Cheesy, herbacious waffles... warm fragrant chicken... smothered in gravy... dabbed with maple syrup. What's not to like??

1 cup milk
1 egg, beaten
1 cup grated cheddar cheese (leftover from the cheese souffle)
1 1/2 cup flour
1 teaspoon baking powder
1/2 - 1 teaspoon salt
2 teaspoons chopped herbs (leftover from the chicken herbs...)
-=> Makes roughly six waffles using a standard 2 piece waffle iron.
Leftover gravy
Maple syrup

One of the best things about this bit of magically reinvented leftovers is that it took next to no work. Heat your waffle iron (you probably bought one at a garage sale, were given one by someone who thought you'd use it more than they did (this is how I acquired my waffle iron), bought one with the intentions of using it, and ended up stuffing it in the basement). 

Crack your egg and beat it. Add your cup of milk and beat together. In a separate bowl, combine your flour, grated cheese, herbs, baking powder, and salt. Now, combine the wet and dry ingredients. Stir just enough to incorporate then leave it be. 

Add your batter to your iron and close. Open when toasted and cooked through... your waffle iron may be different but mine took about 3-4 minutes per two waffles. Another minute gave it a nice bit of colour. 

While your waffle cooks, heat your chicken and gravy (or make some more gravy if you're lacking).

Pull your waffle from the iron, top with chicken and gravy. Garnish with a bit of grated cheese and chopped herbs. Then, if you're so inclined, drizzle the slightest bit of maple syrup over top. Divine. Doug's comment made me absolutely beam... "I never got chicken and waffles... now I do." *grin*

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