Chicken waterzooi

Chicken waterzooi

By
From
Encyclopedia of Food and Cookery
Serves
6-8

A hearty Flemish dish resembling a soup-stew. Sometimes the liquid is served separately as soup, sometimes the solids are served over rice, and at other times the liquid and solids are served together.Whichever way it is served, waterzooi is satisfying, warming and delicious. Have plenty of crusty bread to go with it and a good crisp tossed salad to follow.

Ingredients

Quantity Ingredient
125g butter
1kg boneless chicken meat, cut into large chunks
6 sticks celery, chopped
4 sprigs parsley
4 leeks, sliced, (white part only)
1 onion, chopped
1 bay leaf
1/4 teaspoon nutmeg
4 black peppercorns
salt
1.5-2 litres chicken stock
squeeze lemon juice
3 egg yolks
125ml cream
lemon slices, to garnish

Method

  1. Heat butter in a deep, heavy saucepan and brown chicken pieces. Add celery, parsley, leeks, onion, bay leaf, nutmeg, peppercorns and salt. Pour in stock, adding a little extra if necessary to cover chicken, and bring to the boil.
  2. Skim surface, then lower heat, cover, and simmer very gently for about 30 minutes or until chicken is tender. Using a slotted spoon, remove chicken and keep warm. Strain liquid into a clean saucepan and add lemon juice.
  3. Beat together egg yolks and cream and add to liquid. Cook over a gentle heat, stirring constantly, until soup thickens slightly. Do not let it boil. Return chicken to soup, pour into a heated tureen and float lemon slices on top.
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