Chicken and Waffles

Ingredient ULF # Portion
Fire Braised® Pulled Chicken Thigh 553565 1 each
Grassland Butter 215004 3 Tbsp. + ½ cup, divided
Int’l Foods All-purpose Flour 345010 3 Tbsp.
Chef’s Elite Chicken Base, prepared into stock 294306 1-¾ cups
Anderson Pure Maple Syrup 354550 ½ cup
Krusteaz Waffles 739201 2 each
Tillamook Extra Sharp White Cheddar Cheese, shredded 209519 ¼ cup
Capital City Fruit Thyme Sprig 133118 1 each

1. In a large skillet, melt 3 tablespoons of butter over medium heat.
2. Add flour and stir constantly until golden brown.
3. Next, slowly whisk in chicken stock and bring to a boil, stirring constantly.
4. Once the gravy has thickened, stir in maple syrup and reduce heat to low until ready to serve.
5. Meanwhile, prepare waffles according to package directions and plate once prepared.
6. Place extra sharp white cheddar cheese on the waffles and melt. Then, spread remaining butter.
7. Next, prepare Fire Braised® Pulled Chicken Thigh by heating thoroughly. Once heated, place on top of the butter.
8. Finally, drizzle maple gravy, garnish with thyme and serve.