How is the chicken prepared in chicken and waffles? Fried? Baked? Creamed???

I also love a tender biscuit with butter and jelly or jam, but the gravy thing never seemed right to me.

http://teriskitchen.com/padutch/chickwaffles.html

chicken in gravy is placed on top of the waffles

Hi Starrsville, I read that recipe but really, CANNED chicken broth? Tsk, tsk, all the real Dutchies I know always make their own broth...homemade stock/drippings are the base of homemade gravy to be put on homemade mashed potatoes (the ONLY "processed" food allowed at a real PD meal is Cope's corn). Some PD like the chicken chipped and creamed; we always had baked or grilled chicken.

Sounds a bit like chipped beef on toast to me. Same concept at least. Meat in gravy on starch.

Cheap and filling, I guess.

Starrsville, don't slag it off until you've tried the real thing. It most certainly is NOT cheap...done right, it's all homemade, high quality ingredients...and a small farm raised chicken the equal of any "poulet fermier" in France.
Filling yes, but it's not at all like chipped beef on toast.

starsville, I have an 80 year old uncle who still eats cornbread in buttermilk for dinner every night. :) I've never had it, but it sure was a staple around my grandmother's house after all the Cajun and southern cooking all day long.

No, I meant "cheap" for the farmers. My mom had to wring the neck of the dinner chicken as a girl. I'm VERY glad that all my chicken came nicely packaged from the store! :-)

Now, I HAVE had to dress dove, pheasant, quail, etc....but no backyard chickens!

Statia, how about prune juice in the morning?

They did something right...lived to ripe old ages!

Is poulet en croute also just meat in gravy on starch or is it okay because it's French?

Sorry, I was writing that while the clarification was being posted. Now I see....

Starrsville, you're assuming all PD are farmers. But many are artisans, etc. who have to buy their chickens and a good free range chicken from a small PD farm isn't cheap. So I don't get the "cheap and filling" bit--still sounds a little condescending.

Red Lobster in central PA serves hot cheddar biscuits - delicious! Or try biscuits at KFC - great with honey! Can also routinely get biscuits at Bob Evans in PA instead of toast.

Biscuits can be dropped by the spoonful to bake ('drop biscuits'), or rolled and cut with a round cookie cutter. We made them in Home Ec growing up on Long Island and I still use that recipe. They are nothing like rolls or bread, are not sweet, and really should not be dry or crumbly.

I've often heard of chicken and biscuits and chicken and waffles in upstate NY - chicken is baked or poached, cut into small pieces, put in a chicken gravy, and ladled over the biscuits or waffles. The sound of sausage gravy doesn't do much for me however!

No, I am so sorry. Did not mean any offense.

Someone said earlier that chicken and waffles originated 100 years ago in PD country. I didn't know that.

And, I've been talking about how my grandparents used to eat.

Also, been thinking about the "comfort foods" that I love so much (chicken pot pie, etc.) seem to be based on chicken in gravy.

Don't mean any offense at all regarding today's cost to prepare and serve. I agree that a good tender bird - particularly free range - can be very pricey.

Time for me to shut up tonight. :-)

Did somebody mention chicken fried steak? Just come to Texas. It's a staple here, on every menu in town.

And no, there's not a lick of chicken in it, either. Go figure.

Happy travels, y'all!

starsville, I forgot about the prune juice. :) My mother has also told me stories about having to wring the neck of dinner for the evening. Thank goodness she moved to the big city before deciding to have children because I don't think I could have done that. ;)

kwren, as silly as it sounds, those cheddar biscuits from Red Lobster are one of the things I like to have when I'm back in the US. I can get all the fancy French four star cooking I want here, but I can't find those darned cheddar biscuits. :)

kopp, that's another definite comfort food from home that I miss with having lived out of the country for so long. (Native Texas here, too). Of course, it has to have the mashed potatoes and creamed gravy accompaniment. I do manage to have it once each time I'm back in Houston, though. Sigh.

Well, BTilke, from what I understand there are three different kinds of PA Dutch: the ordinary people of German descent who live in the areas bordered by Lancaster, Lebanon, Reading, Mahanoy City, and Allentown; the Mennonite; and the Amish. My good friend, Amy, is Mennonite and she pours gravy over bisquits. I have been to dinner in her mother's kitchen many times. Her mother has also baked me Shoo-Fly pie, which I adore.

By the way, have you ever been to the Bloomsburg Fair??

Nimrod.."a nice hot one -- split and slathered in butter and jam is good sometimes on a cold winter's morning while having tea."
A perfect culmination of an afternoon also :)

Right-O! It's just that I so rarely have them. My Mom used to make them sometimes with Bisquick but I don't think I've ever made one. (I do remember using her Bisquick as a kid to make pigs-in-a-blanket).

Winter's setting in -- maybe it's time to buy a box of it and see what can be whipped up! They still make it, right?

Bisquick to make piggies???? Are you daft!!!!!!!!! You would be shot in the street in Philly if you ever made piggies with Bisquick. Proper piggies are made by rolling up ground pork with spices in cabbage leaves and placing them in a caserole dish filled with tomato sauce.

You are describing those little hotdog canapes that are served at weddings. Those are NOT pigs-in-the-blanket.