Ingredients

• olive oil
• 1/2 whole chicken
• salt & pepper, to taste
• 1 stalk celery
• 1 medium carrot
• 1 small onion, peeled
• 1 bay leaf
• 2 (18 1/8 ounce) cans low sodium chicken broth
• 3 tablespoons all-purpose flour
• 1/4 cup cold water
• waffles

Directions

1. Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper. Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth. Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces. Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth. Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition. Continue until gravy is the desired thickness and taste for seasoning. Add chicken and keep warm over very low heat. While cooking, make waffles according to recipe and waffle iron instructions. If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.

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