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Scott_R | Aug 10, 201804:05 PM     6

Not chicken AND waffles, chicken waffles.

A day or two before I'd made chicken soup--soup fowl and soup parts from a local chicken farm, plus soup greens (onion, parsnip, carrots, turnips, dill, parsley, potato, and whatever I'm forgetting.
Soup done, chicken and veg removed. Tossed the parsley and dill (stringy), took the meat off the bones.

Chopped up the cooked meat and veg, added several beaten eggs, dried breadcrumbs, and plenty of seasoning (I figured that simmered chicken wouldn't have a ton of taste left).

And then I put it in the waffle iron.

First batch took quite a while to cook, steaming away all the time; I probably should have tried getting more of the moisture out of the vegetables. Added more bread crumbs to the remaining stuff. Next batch was quicker, but if I do this again I'll try to aim for less moisture. Wasn't easy to get out intact; I basically had to hold the waffle-maker upside down--probably a result of all that moisture.

The result was tasty, especially with some spicy brown mustard. DIdn't have a crunch on the outside like I was aiming for but still a good result.

I'd done something similar a few times in a pan, but this was actually a little easier, especially since no flipping was needed. I'm also cooking for someone who had their gall bladder removed; they have to watch their fat, so I couldn't pan-fry it.

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