Waterzooi | FoodieAtlas

Ingredients

1 whole chicken (about 3-4 lbs), cut into pieces
4 cups chicken broth
2 cups water
2 large carrots, peeled and sliced
2 leeks, white and light green parts only, sliced
2 celery stalks, sliced
1 large onion, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
Salt to taste
1 cup heavy cream
2 egg yolks
2 tablespoons butter
1 tablespoon all-purpose flour
Fresh parsley, chopped (for garnish)
Lemon juice (optional, for serving)

Instructions

Prepare the Chicken and Broth

In a large pot, combine the chicken pieces, chicken broth, and water. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, skimming off any foam that rises to the surface.

Add the Vegetables

Add the sliced carrots, leeks, celery, chopped onion, minced garlic, bay leaf, dried thyme, ground black pepper, and salt to the pot. Continue to simmer for another 20-30 minutes, or until the chicken and vegetables are tender.

Remove and Debone the Chicken

Carefully remove the chicken pieces from the pot and let them cool slightly. Remove the meat from the bones, discarding the skin and bones. Shred or cut the chicken meat into bite-sized pieces and return it to the pot.

Prepare the Cream Mixture

In a medium bowl, whisk together the heavy cream and egg yolks. Set aside.

In a small saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for about 1-2 minutes until lightly golden.

Gradually whisk the roux into the simmering pot of chicken and vegetables, stirring constantly to thicken the broth slightly.

Finish the Waterzooi

Gradually add the cream and egg yolk mixture to the pot, stirring constantly to avoid curdling. Heat gently, but do not boil.

Adjust seasoning with additional salt and black pepper to taste.

Serve

Ladle the waterzooi into serving bowls.

Garnish with freshly chopped parsley.