Recipe courtesy of Au Stekerlapatte

Chicken Waterzooi

  • Level: Intermediate
  • Yield: 4 servings
Advertisement

Ingredients

1 whole large chicken

4 carrots

3 celery stalks

4 shallots or small onions

Parsley

1 sprig fresh thyme

1 bay leaf

Salt and freshly ground black pepper

2 leeks

400 grams mushrooms (about 14 ounces)

4 egg yolks

1 cup cream

1 lemon, juiced

2 tablespoon butter

Pinch nutmeg

Directions

  1. Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste.
  2. Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
  3. Serve in soup plates with boiled potatoes or white steamed rice.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Anonymous

The method isnt right. You carefully add egg/cream to simmering soup as not to cook them (don't boil). Omit mushrooms but the leeks are key to flavor. Add chopped parsley to finish. If you parboil vegetables then add to soup, you'll lose too much flavor. Find a recipe with a better method. But the classic waterzooi is awesome. 

See All Reviews