Chicken Waterzooi
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
The cuisine of Flanders in 'The Golden Thousand'! Presenting its chicken waterzooi — a thick cream soup with cream, egg yolks, chicken, and root vegetables. A source of pride for Belgians.
Ingredients
- Poultry - 1 piece
- Bay leaf - 1 piece
- Thyme - to taste
- Butter - 1.8 oz
- Onion - 2 heads
- Chicken Broth - 1½ l
- Carrot - 3 pieces
- Celery stalk - 3 pieces
- Leek - 3 pieces
- Potato - 5 pieces
- 33% Cream - 8 fl oz
- Whole egg - 2 pieces
- Parsley - 0.9 oz
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 10
Add chopped parsley and serve.
Step 2
Slice the onion into matchsticks.
Step 3
In a heavy-bottomed pot, heat the butter, add the onion, and sauté, stirring, for 5–7 minutes.
Step 4
Rub the chicken with salt and pepper, place it breast-side down in a pot on top of the onions, pour in the broth until it covers the chicken, bring to a boil, and simmer covered over low heat for 30 minutes.
Step 5
Add the coarsely chopped leeks, carrots, and celery, along with thyme and a bay leaf. Cover with a lid and simmer for another 30 minutes.
Step 6
Add the coarsely chopped potatoes and cook for another 20 minutes, until the potatoes are tender.
Step 7
Remove the chicken, let it cool slightly, and then shred the meat, discarding the skin and bones.
Step 8
Mix the cream with the egg yolks, add a little broth from the soup, stir quickly, and then pour into the soup, mixing well.
Step 9
Return the chicken meat to the soup, and season with salt and pepper to taste.
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