Growing up, my mom always told me to try something before saying “I don’t like that.” In fact, she once told my little sister and I that we were having Creamed Chicken Over Waffles for dinner. At first, we thought she was joking… she wasn’t. We bitched and complained until dinner time, but when all was said and done we loved it.
I’d hope that internet journalists would take them same approach. Please try Coffee Blocks, Bulletproof Coffee, some other good form of butter coffee, heck just put some butter in coffee, before saying that “this can’t possibly be good”.
When I first came across the Bulletproof Coffee site, I thought it was crazy too. But, I tried it, learned to love it, and enjoy all of the benefits. I have more energy, I’ve lost weight, and I’m now totally fat adapted. I went way down the better hole, just like Alice in Butterland, and it even lead to the Coffee Blocks business.
My challenge to any saying “butter coffee can’t possibly be good” or Bulletproof Coffee is just a fad, try it first. I don’t expect everyone to like the flavor of butter in coffee, but you won’t know unless you give it a chance.
In case you want to try “Creamed Chicken Over Waffles” here’s a recipe. Forewarning, these aren’t paleo, gluten free, and probably won’t help you lose weight. But they are a worthy cheat meal.
Amish Chicken and Waffles
Prep time: 30 minutes for waffles and gravy
Cook time: 1 hour 30 minutes if roasting a chicken, 30 minutes if using a rotisserie chicken
Total time: 2 hours if roasting a chicken, 1 hour if using a rotisserie chicken
Makes 4 servings
- 1 3- to 4-pound chicken, roasted at 400˚ for 45 minutes to an hour until a meat thermometer registers 165˚ in the thickest part of the thigh,
- or a good rotisserie chicken. No shame in that game.
adapted from Brunch by Marc Meyer and Peter Meehan
- 1 large egg
- 4 tablespoons (2 oz.) unsalted butter, melted
- 1 cup milk (can be whole, low-fat, skim, whatever)
- 1 cup (4 1/4 oz.) unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
Preheat a 4-square waffle maker.
Separate the egg yolk and white, and reserve the egg white in a small bowl.
Melt the butter in a small saucepan and remove from heat to cool slightly.
Whisk the egg yolk and milk together in a large bowl, then add the melted butter, flour, baking powder, sugar, and salt. Whisk together until just barely combined; some lumps may remain.
Beat the egg white by hand or with an electric mixer until soft peaks form. Gently fold the egg white into the batter with a spatula.
Grease the waffle maker, if necessary, and pour the batter evenly into the waffle iron; depending on the depth and size of your waffle maker, you may have a bit of leftover batter. Cook according to your waffle maker’s specifications.
- 4 tablespoons (2 oz.) unsalted butter
- 1/4 cup unbleached all-purpose flour
- 2 cups chicken stock or broth
- 1/4 cup half and half or whole milk
- salt and pepper to taste
Melt the butter in a heavy-bottomed saucepan or deep skillet over medium-low heat. Sprinkle the flour evenly over the melted butter and whisk to incorporate into a roux.
Cook, whisking frequently, until the roux turns toasty golden. It will remain pale for a few minutes, then toast quickly, so keep an eye on it.
Drizzle in the chicken stock, whisking constantly as it’s added. The flour will clump, but continue to whisk and the gravy will smooth itself out. Add the half and half and cook, stirring frequently, until the gravy thickens and comes to a simmer.
Remove from the heat and season with salt and pepper to taste.
Place a waffle on a plate, top with shredded roast chicken, and drizzle with gravy. Add mashed potatoes if you’re into it. That’s all you need.
URL to recipe: http://www.goodfoodstories.com/2013/02/28/amish-chicken-and-waffles/Recipe Copyright © Good. Food. Stories. All rights reserved.