One of the foods that seems to be prevalent here in the South is Chicken and Waffles. I’ve seen it in some restaurants and it doesn’t look anything like the real Pennsylvania Dutch treat of Chicken and Waffles. Pennsylvania Dutch refers to the early German-speaking immigrants and their descendants who settled in Pennsylvania in the 17th and early 18th centuries. Most of these immigrants were not wealthy and made do with what they could raise or buy cheaply. They could not afford to use what I’ll call top-notch chicken but made use of stewing hens. If you can not get or choose not to use a “Plain Dutch” stewing chicken as called for in the recipe, go ahead and use a “Fancy Dutch” chicken.
1 – 4 lb stewing chicken
5 qts cold water
3 large carrots – trimmed, unpeeled for stock
1 large onion, unpeeled
4 celery stalks, wash for stock
Combine the chicken and vegetables with cold water in a large stock pot. Bring to a boil, then reduce the heat and simmer for 3 hours. Remove and discard the vegetables. Strain broth into a large bowl and refrigerate. Remove chicken meat from bones, discarding any skin or gristle. Coarsely chop or shred chicken meat. After the broth has chilled, remove the chicken fat that has solidified on top. Reserve the fat for use in step 2.
2 stalks celery cut into 1/4 inch slices
1 medium onion, peeled and chopped
2 carrots, peeled and cut into 1/4 inch slices
1/2 cup reserved chicken fat
3/4 c flour
2 qts reserved chicken broth and extra for cooking vegetables
1-1/2 lbs coarsely chopped, cooked chicken meat, approx. 3 cups
2 tsp parsley flakes
1 Tbsp dried chives
1 tsp white pepper
Combine the sliced carrots, celery and chopped onion in a sauce pan and add chicken broth just to cover. Cover and bring to a boil, then simmer until vegetables are tender. In a separate stock pot, over medium heat, melt the chicken fat and add the flour. Stir well to make a roux. Cook for 1 minute. Slowly add the chicken broth, mixing with a wire whisk. Increase the heat and bring the mixture to a boil. The mixture will thicken. Reduce heat to simmer. Add the chopped chicken, the strained cooked vegetables and the seasonings. Cook over low heat until the chicken is heated through. Serve over freshly baked waffles.
Keep your fork