Entree: Belgium – Brussels – Waterzooi (Creamy Belgian poached chicken stew with vegetables and an egg-and-cream thickened broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 10 cups (2.4 L) cold water
- 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 1 sprig parsley)  
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 leeks, white and light-green parts only, sliced into 1/4-inch rounds
- 2 medium carrots, peeled and sliced (about 8 oz / 225 g)
- 2 stalks celery, sliced (about 4 oz / 115 g)
- 1 small yellow onion, halved
- 2 cloves garlic, minced
- 1 lb (450 g) small baby potatoes, halved if large
- 3 large egg yolks
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- 1 to 1 1/2 tsp (5–8 g) kosher salt, to taste
- 1/2 tsp (1 g) freshly ground white or black pepper, plus extra to serve

Instructions

1. Place the whole chicken in a large stockpot with 10 cups (2.4 L) cold water, the bouquet garni, halved onion, and 1 tsp (5 g) salt. Bring to a gentle simmer over medium heat, skimming any foam, and cook uncovered until chicken is just cooked through, about 40–50 minutes.
2. Remove the chicken to a plate and strain the broth into a clean pot. Discard solids and return clear broth to the stove; keep at a low simmer.
3. In a large sauté pan over medium heat, melt 2 tbsp (30 g) of the butter with the olive oil. Add leeks, carrots, celery and minced garlic; sweat gently until vegetables are softened but not browned, about 6–8 minutes.
4. Add the sautéed vegetables and potatoes to the strained broth and simmer until potatoes are tender, about 12–15 minutes.
5. While vegetables cook, remove skin from the poached chicken and shred the meat into bite-sized pieces; reserve bones if you wish to refresh broth later.
6. In a medium bowl, whisk together the egg yolks and heavy cream until smooth. Temper the liaison by adding 1 cup (240 ml) of the hot broth to the yolk-cream mixture in a slow stream while whisking constantly.
7. Reduce the broth heat to very low (do not boil). Stir the tempered egg-cream mixture back into the pot, stirring gently until the broth thickens slightly and becomes silky, about 2–3 minutes. If the broth begins to simmer, remove from heat immediately to avoid curdling.
8. Stir in the remaining 2 tbsp (30 g) butter, lemon juice, chopped parsley, and shredded chicken. Adjust seasoning with additional salt and pepper to taste.
9. Serve hot in bowls, garnished with extra chopped parsley and lemon wedges on the side. Ensure soup remains gently warm; avoid boiling after adding the liaison.