Ingredients for Belgium Chicken Waterzooi
- 1 (2 1/2-3 lb) whole chicken, cut up
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- Shallots
- 1/4 cup chopped fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- salt and freshly ground black pepper, to taste
- 2 large leeks, white and light green parts only, sliced
- 1 lb fresh mushrooms, sliced
- 2 egg yolks
- 1/2 cup heavy cream
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- pinch of nutmeg
- 1 cup chopped onion
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How to Make Belgium Chicken Waterzooi
- **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.
- **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.
- **Prepare the Vegetables:** While stock simmers, peel and chop the remaining carrots and celery. Slice the leeks and mushrooms.
- **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.
- **Shred Chicken:** Remove the chicken skin and shred the chicken meat into bite-sized pieces.
- **Combine and Simmer:** Return the strained chicken stock to a simmer. Add the parboiled vegetables and shredded chicken to the stock.
- **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.
- **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.
- **Serve:** Serve hot in bowls, garnished with fresh parsley, alongside boiled potatoes or white steamed rice.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
28g
Fat
159g
Carbs
8g
