BELGIUM WATERZOOI BELGIAN (GENTSE WATERZOOI)
The very pleasant city of Ghent, at the confluence of the Schedlt and Lys rivers, is the historic capital of Flanders in northern Belgium. It is also the home of the most famous of Flemish stews, Gentse waterzooi or waterzooi gantois among the Francophones, a rich chicken stew made with vegetables and eggs and cooked in beer or a rich chicken stock. Waterzooi can be made with chicken, rabbit, or fish. The parsley root is an important part of waterzooi, so do make an effort to get it. Waterzooi is very nice served with boiled potatoes or toasted French bread with some butter.
Provided by Olha7397
Categories Belgian
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 26
Steps:
- FOR THE WATERZOOI: Rub the chicken inside and out with salt and pepper. Butter the bottom of a large, heavy casserole with 2 tablespoons of the butter. Layer it with the onions, shallots, leeks, celery, carrots, and parsley roots. Lay the chicken pieces on top of the vegetables. Pour the wine and chicken broth over everything, season with salt and pepper, and bring to just below a boil over high heat. Reduce the heat to low, cover, and simmer very gently, without letting the broth come to a boil, until the meat on the chicken nearly falls off, about 2 1/2 hours. Remove the chicken and set aside or bone it, if you desire. Continue to simmer the remaining ingredients until the parsley roots are soft, another 30 minutes.
- In a medium size bowl, beat together the egg yolks, heavy cream, the remaining 2 tablespoons of butter, and a few tablespoons of the broth from the casserole. Remove the parsley roots and pass them through a food mill or mash them. Stir them into the egg mixture. Slowly pour the egg mixture into the stew, whisking all the time so the eggs don't curdle. Add the parsley and lemon juice and stir. Ladle the broth over the chicken pieces and serve immediately. Makes 6 to 8 servings.
- CHICKEN BROTH:.
- This is a nice homemade broth that can be used for recipes calling for chicken broth. For duck broth, replace the chicken bones and meat with a duck carcass and for rabbit broth, replace with rabbit bones. For recipes calling for a rich chicken broth, first roast the chicken bones in a 425°F oven until golden before proceeding with the recipe.
- Put all the ingredients, except the salt and pepper, in a stockpot, and bring to a boil. Reduce the heat to a simmer and skim off the foam from the surface until no more appears. Partially cover the pot and simmer over very low heat for at least 6 hours.
- Pour the broth through a strainer (a chinois, or conical strainer, would be ideal) and discard all the bones, vegetables, and bouquet garni. Now line the strainer with cheesecloth and pour the broth through again. Season to taste with salt and pepper. Place the broth in the refrigerator until the fat congeals and remove. The broth can kept, refrigerated for up to 1 week, or frozen for up to 6 months. Makes 3 to 4 quarts.
- Real Stew.
Nutrition Facts : Calories 780.4, Fat 47.3, SaturatedFat 18.8, Cholesterol 295.2, Sodium 1150.1, Carbohydrate 26.9, Fiber 4.3, Sugar 10.3, Protein 40.2
WATERZOOI
Waterzooi is a typical dish from Ghent in Flanders, made from chicken or fish, vegetables, cream and potatoes, served as a kind of soup with bread.
Provided by Renards Gourmets
Categories Main Course Soup
Number Of Ingredients 16
Steps:
- In a heavy-bottomed pan, melt the butter over low to medium heat.
- Sauté leeks, potatoes, celery, carrots and onion for 3 minutes. Set aside.
- In a Dutch oven, place the chicken legs and bouquet garni and pour the broth. Season with salt and pepper.
- Cover and bring to a boil over high heat.
- Reduce the heat, cover and continue cooking over low heat for 20 minutes. Add the reserved vegetables.
- Cover and continue cooking for 15 minutes over low heat.
- Remove the bouquet garni.
WATERZOOI AU POULET (BELGIAN CHICKEN SOUP)
Make and share this Waterzooi Au Poulet (Belgian Chicken Soup) recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the broth.
- Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes.
- At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled.
- To serve - transfer the eggs to a large soup tureen, pour the soup broth, vegetables and pieces of chicken into the eggs stirring constantly. Garnish with chopped parsley.
Nutrition Facts : Calories 124.3, Fat 4.3, SaturatedFat 1.4, Cholesterol 94.4, Sodium 1186.4, Carbohydrate 11.3, Fiber 2, Sugar 4.8, Protein 9.7
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