Belgium Waterzooi Belgian Gentse Waterzooi Recipes

Steps:

• Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
• In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
• In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
• Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

Steps:

• FOR THE WATERZOOI: Rub the chicken inside and out with salt and pepper. Butter the bottom of a large, heavy casserole with 2 tablespoons of the butter. Layer it with the onions, shallots, leeks, celery, carrots, and parsley roots. Lay the chicken pieces on top of the vegetables. Pour the wine and chicken broth over everything, season with salt and pepper, and bring to just below a boil over high heat. Reduce the heat to low, cover, and simmer very gently, without letting the broth come to a boil, until the meat on the chicken nearly falls off, about 2 1/2 hours. Remove the chicken and set aside or bone it, if you desire. Continue to simmer the remaining ingredients until the parsley roots are soft, another 30 minutes.
• In a medium size bowl, beat together the egg yolks, heavy cream, the remaining 2 tablespoons of butter, and a few tablespoons of the broth from the casserole. Remove the parsley roots and pass them through a food mill or mash them. Stir them into the egg mixture. Slowly pour the egg mixture into the stew, whisking all the time so the eggs don't curdle. Add the parsley and lemon juice and stir. Ladle the broth over the chicken pieces and serve immediately. Makes 6 to 8 servings.
• CHICKEN BROTH:.
• This is a nice homemade broth that can be used for recipes calling for chicken broth. For duck broth, replace the chicken bones and meat with a duck carcass and for rabbit broth, replace with rabbit bones. For recipes calling for a rich chicken broth, first roast the chicken bones in a 425°F oven until golden before proceeding with the recipe.
• Put all the ingredients, except the salt and pepper, in a stockpot, and bring to a boil. Reduce the heat to a simmer and skim off the foam from the surface until no more appears. Partially cover the pot and simmer over very low heat for at least 6 hours.
• Pour the broth through a strainer (a chinois, or conical strainer, would be ideal) and discard all the bones, vegetables, and bouquet garni. Now line the strainer with cheesecloth and pour the broth through again. Season to taste with salt and pepper. Place the broth in the refrigerator until the fat congeals and remove. The broth can kept, refrigerated for up to 1 week, or frozen for up to 6 months. Makes 3 to 4 quarts.
• Real Stew.

Steps:

• Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
• Poach the chicken filets in the same vegetable stock for about 20 minutes.
• Cook the potatoes.
• Keep vegetables and chicken warm, while making the sauce.
• Strain the vegetable stock.
• Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
• Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
• Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.

Steps:

• Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the broth.
• Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes.
• At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled.
• To serve - transfer the eggs to a large soup tureen, pour the soup broth, vegetables and pieces of chicken into the eggs stirring constantly. Garnish with chopped parsley.

Steps:

• Stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and bring to a boil. Turn the heat to medium low and cook until chicken is cooked, about 20-30 minutes. Add salt and pepper, to taste.
• Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water about 15 minutes. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a strainer. Remove the skin from the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
• Note:
• I cook the second set of vegs. in the chicken stock to give more flavor. You could use canned chicken broth too.
• Serve in soup plates with boiled potatoes or white steamed rice. Enjoy!