5 leg quarters
1 1/2 c. flour
2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1 c. milk
2 eggs, separated
1/4 c. butter, melted
Flour for gravy

Roast leg quarters until meat is tender and will fall off the bone. While chicken is roasting, make waffles. Sift flour, baking powder, sugar and salt together in large bowl. Combine milk, beaten egg yolks and butter; mix well. Add to flour mixture; beat until well blended. Beat egg whites until stiff but not dry; fold into batter. Bake in hot waffle iron until steam ceases.

Prior to making waffles make your gravy using drippings for chicken and water from mashed potatoes. After combined liquids come to a boil add combination of several tablespoons flour in 1/2 cup of cool water. Make sure the flour mixture is smooth, without lumps. Pour into liquid, stirring constantly. Add chicken met that has been taken from the bones to the gravy. Salt and pepper to taste. Serve the chicken gravy over the fresh hot waffles. Yields 6 servings.