Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Waterzooi
This is a Belgian chicken stew that used to be a seafood stew that uses cream and egg yolks to thicken it. All the recipes include breaking down your own chicken and making your own stock from it but I suggest that you either do that on a separate day from making the soup itself or simply skip that step and buy stock and it turned a simple recipe into an all day project that I had trouble timing. This is a delicious soup though which is thick and rich and perfect with some crusty bread to soak up all the broth once you’ve finished the soup. Traditionally you leave the meat on the bones but my husband really hates that so I simply took it off after boiling the chicken parts.
Waterzooi
AuthorMabCategoryDifficultyIntermediate
Yields1 ServingPrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
Ingredients
Chicken Stock
1chicken, whole, broken into 6 pieces
1onion
2celery stalks
1carrot
1leek
bay leaf, rosemary, thyme
Soup
6potatoes
butter
1carrot, cut into quarter moons
1leek, finely diced
2egg yolks
200mlcream
salt and pepper
nutmeg
parsley, chopped
Directions
2
Make the chicken stock: To a large stock pot add 3 liters of water, the chicken back/carcass, the onion, celery, leek carrots and herbs. Let simmer for 90 minutes to 2 hours.
3
Sieve the broth, discard of the carcass and boiled vegetables.
4
Add butter to a new pot, add the chicken, brown for a few minutes and top with the chicken stock just covered then simmer for 20 minutes on medium heat until the chicken is cooked through.
5
Remove the cooked chicken from the pot, remove the skin and if desired, removed the meat from the bone and set aside.
6
Boil the stock on high heat until it has reduced by at least 1/3 then add the sliced potatoes into the pot and cook for 15-20 minutes until tender.
7
While that simmers, add a tablespoon of butter to a frying pan and add the finely minced leek and carrots in the pan and sauté them for a few minutes until they start to brown.
8
To finish, turn off the heat, then add the cooked leeks and carrots and the reserved chicken meat to the stock and potatoes and then fill a bowl with the cream and egg yolk. Whisk them and add in 1-2 ladles of chicken stock, slowly so it does not curdle.
9
Continue adding stock until the cream is warm then pour all the cream-yolk mixture into the pot.
Make the chicken stock: To a large stock pot add 3 liters of water, the chicken back/carcass, the onion, celery, leek carrots and herbs. Let simmer for 90 minutes to 2 hours.
3
Sieve the broth, discard of the carcass and boiled vegetables.
4
Add butter to a new pot, add the chicken, brown for a few minutes and top with the chicken stock just covered then simmer for 20 minutes on medium heat until the chicken is cooked through.
5
Remove the cooked chicken from the pot, remove the skin and if desired, removed the meat from the bone and set aside.
6
Boil the stock on high heat until it has reduced by at least 1/3 then add the sliced potatoes into the pot and cook for 15-20 minutes until tender.
7
While that simmers, add a tablespoon of butter to a frying pan and add the finely minced leek and carrots in the pan and sauté them for a few minutes until they start to brown.
8
To finish, turn off the heat, then add the cooked leeks and carrots and the reserved chicken meat to the stock and potatoes and then fill a bowl with the cream and egg yolk. Whisk them and add in 1-2 ladles of chicken stock, slowly so it does not curdle.
9
Continue adding stock until the cream is warm then pour all the cream-yolk mixture into the pot.
