My mom makes up the recipe as she goes, never measuring, but below is a percise recipe from Betty Groff, where my mom got the recipe years ago. My family has gone on trips to the Betty Groff Farm Restaurant, were you eat family-style at long tables. It's in Mount Joy, PA and I'm looking at a cookbook that is copyright 1987 and is signed by Betty herself when my mom met her. I haven't been to the restaurant in many years but I remember someone telling me it's gone downhill in recently. But when I went, I know I had some great comfort food!
It's kind of lacking on presentation here, but it is a meal that really satisfies a hungry belly!
1 (4-pound) roasting chicken
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
Pinch of saffron
Waffles (must be crispy to offset the soupiness of the chicken gravy)
1 quart water
3 tablespoons cornstarch
1/2 cup cold water
Minced chives and parsley (optional) - she used lots of dried parsley
1/2 cup cream or evaporated milk (optional) - used evap. milk but have used cream or even plain milk in the past - whatever's on hand - cream is best!
Fresh parsley for garnish - we didn't have any
Place chicken in a 3-quart covered saucepot. Add salt, pepper, saffron and 1 quart water. Cover and cook approximately 40 minutes over medium heat til leg meat pulls away from the bone. Do not overcook or the meat will fall apart. Remove from the heat and cool, saving broth. Debone chicken and remove skin. Cut meat into 1" chunks. Remove excess fat from chicken broth and heat to boiling. Add chives and parsley, if desired. Thicken broth by adding cornstarch dissolved in 1/2 cup cold water and boil for two minutes. If using cream or milk add now. Add chunks of chicken, simmering til chicken is hot. Serve over hot waffles. Serves 6.
This dish can be very bland. I always add lots of salt and pepper before eating. Green beans - or any green vegetable - is a nice side dish.
You wouldn't be a Perry County girl if you didn't include this recipe! I am so excited to see it on here! :) Bec
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