rec.food.cooking/Phil
SERVES 3-4

I guess there are some of you who never heard of this. It is very common in PA Dutch country, at least my hometown area. We love to have breakfast foods for dinner on occasion and most have been revamped to be more savory than sweet. This is very easy and very quick if made with leftover chicken and gravy.

Olive oil
1/2 of a whole chicken
Salt and pepper to taste
1 stalk celery
1 medium carrot
1 small onion, peeled
1 bay leaf
2-1/2 cans (14.5 ounces each) low-salt chicken broth
3 tablespoons all-purpose flour
1/4 cup cold water
1 batch of your favorite waffles

Heat olive oil in a stew pan over high heat. Sprinkle both sides of the chicken with salt and pepper to taste. Add to pan and brown on both sides. Add celery, carrot, onion, bay leaf and broth. Reduce heat to low; cover and simmer until chicken is tender, about 60 minutes. Remove chicken from pot; cool, remove fat and bones and pull apart into small pieces. Skim excess fat from the broth. Discard the vegetables (or eat as cook's treat). Mix the flour with the water until smooth. Bring the broth to a slow boil. Add the flour-water paste gradually, stirring rapidly after each addition. Continue until gravy is the desired thickness. Taste for seasoning. Add the chicken and keep warm over very low heat.

Meanwhile, make the waffles according to recipe and waffle iron. If necessary, place in a 200° F oven to keep warm. Serve the waffles topped with chicken and gravy.

Note: Make extra waffles; freeze and reheat in the toaster for breakfast. Recipe can easily be doubled using a whole chicken.