Pull the meat off the chicken and cut or shred into bite-size pieces. Place in a dish in a 250 degree oven to warm until ready to serve.

To make the gravy: Melt the butter in a saucepan over medium-low heat. Sprinkle the flour evenly over the melted butter and whisk together.

Cook, whisking frequently, until the mixture turns toasty golden. It will remain pale for a few minutes, then toast quickly, so keep an eye on it.

Slowly add in chicken stock, while whisking. Whisk until the gravy is smooth. Add the half and half and cook, stirring frequently, until the gravy thickens and comes to a simmer.

Remove from the heat and season with salt and pepper to taste.

To make the waffles, preheat your waffle maker.

Separate the egg yolk and white. Place the egg white in a small bowl and the yolk in a large bowl.

In the large bowl, add the milk to the yolk and whisk together. Add the melted butter, flour, baking powder, sugar, and salt. Whisk together until just until combined; some lumps may remain.

Beat the egg white by hand or with an electric mixer until soft peaks form. Gently fold the egg white into the batter/

Grease the waffle maker, if necessary, and pour the batter evenly into the waffle iron. Cook according to manufacturers instructions.

To serve, top waffle with chicken and drizzle with gravy.  Serves 4.