Stories: Chicken and Waffles

Sometimes it seems that all culture has gone global. You can eat Thai food in Mexico, or watch Bollywood films in Germany. But here in Pennsylvania, our heritage is well preserved. Many traditional Pennsylvania foods are still on local menus, and we eat them with relish. WPSU celebrates these traditional foods through a new series called "Pennsylvania Potluck." Today, join Cynthia Berger to eat chicken and waffles at the Elk's Lodge in Boalsburg. Lenny Witt's Recipe for Chicken & Waffles (more or less . . . he doesn't measure!): 1 gallon chicken stock 4 stalks celery, minced fine 1 medium onion, diced 1 cup heavy cream 3 pounds pre-cooked diced chicken Butter and flour to make a roux Poultry seasoning Thyme Bay leaves Salt pepper Saute the celery in onion in butter (or butter substitute) till tender, about 10 minutes. Meanwhile, melt 1 cup butter and whisk in 1 cup flour to make a roux. Cook slowly over medium heat about 20 minutes. Bring the chicken stock to a gentle boil. Slowly whisk the stock into the roux and cook till it thickens, along with 2 bay leaves, 2 tsp poultry seasoning, 2 tsp thyme, 1 tsp salt or to taste, and 1 tsp black pepper, and the vegetables. Let cool, then whisk in the cream and chicken. Let sit overnight so the chicken absorbs the flavors. Reheat gently and serve over waffles.