Belgium Chicken Waterzooi Recipe

Ingredients for Belgium Chicken Waterzooi

• Whole Chicken
• Carrots
• Celery Ribs
• Shallots
• 2 tbsp fresh parsley, chopped
• Fresh Thyme
• Bay Leaf
• Salt & Freshly Ground Black Pepper
• 2 leeks, white and light green parts only, sliced (1 cup sliced)
• 8 oz cremini mushrooms, sliced
• 2 large egg yolks
• 1 cup heavy cream
• Lemon
• 2 tbsp butter
• 1/4 tsp freshly grated nutmeg

How to Make Belgium Chicken Waterzooi

1. **Prepare the Chicken Stock:** Place chicken in a large pot. Add enough water to completely submerge the chicken. Add 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onion, parsley, thyme, and bay leaf. Bring to a boil, then reduce heat to low, simmer for 20-30 minutes, or until chicken is cooked through.
2. **Season and Strain:** Remove chicken from stock. Season stock with salt and pepper. Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids.
3. **Prepare the Vegetables:** While stock simmers, peel and chop the remaining carrots and celery. Slice the leeks and mushrooms.
4. **Parboil Vegetables:** Bring a pot of salted water to a boil. Add the remaining carrots, celery, leeks, and mushrooms. Parboil for 15 minutes, then drain.
5. **Shred Chicken:** Remove the chicken skin and shred the chicken meat into bite-sized pieces.
6. **Combine and Simmer:** Return the strained chicken stock to a simmer. Add the parboiled vegetables and shredded chicken to the stock.
7. **Make the Creamy Sauce:** In a separate bowl, whisk together the egg yolks and heavy cream until light and frothy. Slowly drizzle a small amount of the hot stock into the egg yolk mixture, whisking constantly to temper the eggs.
8. **Finish the Stew:** Pour the tempered egg yolk mixture into the stock pot. Whisk constantly while adding the lemon juice, butter, and nutmeg. Heat gently; do not boil. Season with additional salt and pepper to taste.
9. **Serve:** Serve hot in bowls, garnished with fresh parsley, alongside boiled potatoes or white steamed rice.