Waterzooie Flemish Chicken Soup Recipes

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WATERZOOI



Waterzooi image

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

4 chicken legs
4 leeks (, trimmed and sliced diagonally)
1 stalk celery (, trimmed, and sliced diagonally)
3 carrots (, sliced diagonally)
4 small potatoes (, halved)
1 onion (, cut into strips)
1 bouquet garni ((bay leaf, thyme))
1 quart vegetable broth
4 tablespoons butter
2 egg yolks (, lightly beaten)
½ cup heavy cream
1 tablespoon lemon juice
Salt
Pepper (, freshly ground)
2 tablespoons chopped chervil
Dutch oven

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.

WATERZOOIE - FLEMISH CHICKEN SOUP



Waterzooie - Flemish Chicken Soup image

This came in my email through Gourmet-recipes-from-around-the-World. Chicken soup is one my favorite soups. I will use leftover roasted chicken when I make this recipe - it's too easy to roast 2 or 3 at a time - more economical & everyone eats their favorite - the rest of the carcasses go into the soup pot! Use a cheese cloth bag (2 or 3 layers of cheesecloth around the spices) to hold the parsley, thyme, nutmeg, peppercorns & bay leaf. Original author suggested an aluminum foil packet with holes punched in it - that would work too.

Provided by Busters friend

Categories     < 4 Hours

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 18

6 lbs chicken, cut serving pieces, with giblets
1/4 cup butter, softened
5 leeks, cut big chunks
5 celery ribs, cut big chunks
2 carrots, cut big chunks
2 onions, peeled (each stuck with 2 whole cloves)
6 parsley sprigs
1/2 teaspoon thyme
1/4 teaspoon nutmeg
10 peppercorns
1 bay leaf
8 cups chicken stock
1 cup dry white wine
1 lemon, juiced
4 egg yolks
3/4 cup heavy cream
8 lemon slices, paper-thin
2 tablespoons parsley, minced

Steps:

  • Rub the chicken pieces with butter, then broil, 4 to 5 inches away from the heat, for 20 minutes, turning often.
  • When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.
  • Remove chicken and giblets from the broth and cool. Discard the cheese cloth or aluminum foil packet.
  • Strain the broth and skim off the fat. (If you're not serving the soup immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.
  • When ready to serve, cut the chicken in big chunks and mince the giblets. Remove bones and skin. Bring the broth to a simmer, then return the chicken and giblets to the broth. Heat through, covered, for 5 minutes.
  • When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle.
  • Rewarm at very low heat for a couple of minutes; don't bring to a boil or it will curdle! Ladle into deep souplates then float a thin lemon slice, sprinkled with parsley, in each one.
  • Serve hot.

Nutrition Facts : Calories 1025.8, Fat 67.3, SaturatedFat 25.7, Cholesterol 403.6, Sodium 782.1, Carbohydrate 33.7, Fiber 4.2, Sugar 11.8, Protein 64

WATERZOOI (VATERZOY)



Waterzooi (Vaterzoy) image

I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!

Provided by Rayna Jordan

Categories     World Cuisine Recipes     European     Belgian

Time 1h15m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
2 pounds fryer or boiler chicken, cut into pieces
2 leeks, sliced
1 large onion, diced
2 stalks celery, sliced
1 ½ teaspoons salt
5 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon nutmeg
1 tablespoon all-purpose flour
1 tablespoon lemon juice
½ cup heavy cream
2 egg yolks
1 tablespoon dried parsley

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.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 7.2 g, Cholesterol 161.9 mg, Fat 24.2 g, Fiber 1 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 822.7 mg, Sugar 1.9 g

CHICKEN WATERZOOI



Chicken Waterzooi image

Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.

Provided by Julia Child

Categories     dinner, weekday, main course

Time 55m

Yield Four to six servings

Number Of Ingredients 13

2 large carrots
2 medium onions
2 tender ribs of celery
2 medium-sized leeks, white and tender green parts only
1/2 teaspoon dried tarragon
Salt and freshly ground white pepper to taste
2 1/2 pounds cut-up frying chicken, legs or thighs or breasts (with bone), or a mixture of these
1 1/2 cups dry white French vermouth
1 1/2 to 2 cups chicken broth
1/2 cup heavy cream
1 1/2 teaspoons cornstarch
6 egg yolks
3 tablespoons minced fresh parsley

Steps:

  • Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
  • Wash and dry the chicken pieces and set aside.
  • Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
  • When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
  • Strain out the cooking liquid, degrease it and adjust the seasonings.
  • Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
  • To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
  • Serve with boiled potatoes, noodles, gnocchi or just good French bread.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 6 grams, TransFat 0 grams

WATERZOOI OF CHICKEN



Waterzooi of Chicken image

From Ruth Van Waerebeek's "Everyone Eats Well in Belgium Cookbook." Don't be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); it's basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it's Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time.

Provided by Belgophile

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (3 -4 lb) whole chickens
salt and pepper
2 bay leaves
4 sprigs fresh parsley
1/2 teaspoon dried thyme
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
4 -6 cups chicken broth
4 large carrots, peeled and sliced into 1/4-inch rounds
5 medium leeks, rinsed well, white parts only, sliced into 1/2-inch rounds
2 medium celery ribs, sliced into 1/2-inch rounds
4 large baking potatoes, peeled and cut into 1/2-inch cubes
1 cup heavy cream
2 large egg yolks
1/2 cup minced fresh parsley

Steps:

  • Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.
  • Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes.
  • Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary) to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.
  • Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.
  • Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.
  • Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces.
  • Place Dutch oven with broth (which has cooled a little) over medium heat. While that's heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.
  • Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread.
  • Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.).

BELGIUM WATERZOOI BELGIAN (GENTSE WATERZOOI)



Belgium Waterzooi Belgian (Gentse Waterzooi) image

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

1 (3 1/2 lb) roasting chickens, cut into 8 pieces
salt
fresh ground white pepper
1/4 cup unsalted butter, at room temperature
2 medium size onions, finely chopped
2 shallots, finely chopped
3 leeks, slit lengthwise, washed well, and finely chopped (white and light green part only)
3 celery ribs, finely chopped
3 carrots, finely chopped
4 parsley roots, peeled and cut into sixths (3 to 4 pound total)
1 cup dry white wine
3 cups rich chicken broth (homemade)
4 large egg yolks
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley leaves
1/2 lemon, juice of
8 lbs chicken bones, with meat
2 carrots, sliced
3 celery ribs, with leaves sliced
1 large onion, halved and separated into layers
1 leek, washed well and cut up
10 black peppercorns
1 bouquet garni (consisting of 6 springs each fresh parsley, thyme, and marjoram, 2 springs fresh sage, and 1 bay lea)
2 cups dry white wine
5 quarts cold water
salt & freshly ground black pepper

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

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