Belgium Waterzooi Belgian Gentse Waterzooi Recipes

WATERZOOI

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.

GENTSE WATERZOOI

Steps:

• Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
• Poach the chicken filets in the same vegetable stock for about 20 minutes.
• Cook the potatoes.
• Keep vegetables and chicken warm, while making the sauce.
• Strain the vegetable stock.
• Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
• Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
• Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.

WATERZOOI (VATERZOY)

Steps:

• Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
• In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
• In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
• Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.