World Flavors Cookbook

Waterzooi

Ghent's legendary cream stew — chicken (or fish) poached in a velvety broth of leeks, carrots, celery, cream, and egg yolk.

Cuisine: Belgium

Ingredients

• 1 whole chicken, jointed
• 3 leeks, sliced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 potatoes, cubed
• 300ml cream
• 3 egg yolks
• 1L chicken stock
• 50g butter
• Parsley, salt, white pepper, nutmeg

Instructions

1. Melt butter. Gently cook leeks, carrots, celery, and potato 10 minutes.
2. Add chicken pieces and stock. Simmer 30 minutes until chicken is cooked.
3. Remove chicken. Whisk egg yolks with cream. Temper with hot broth.
4. Return cream mixture to pot (do not boil or eggs will curdle).
5. Return chicken. Season with salt, white pepper, and nutmeg.
6. Scatter with parsley. Serve with bread.