Waterzooi

Waterzooi, Step by Step

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1. Put the chicken, stock and bay leaf in a large pot, bring to a simmer and cook for 20 minutes, skimming.

   Mark done Start 20 min timer

2. Add the leeks, carrots, celery and potatoes and simmer for 20 minutes until tender.

   Mark done Start 20 min timer

3. Lift out the chicken, remove the skin and bones and return the meat to the pot.

   Mark done

4. Take the pot off the heat. Whisk the yolks with the cream and a ladle of hot broth, then stir into the stew.

   Mark done

5. Warm gently without boiling for 3 minutes. Stir in the lemon juice and parsley.

   Mark done Start 3 min timer

Small Things That Help

• Poach the chicken gently so the broth stays pale.
• Add the egg and cream liaison off the heat.
• Do not let the stew boil once the yolks are in.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

What to Serve with Waterzooi

• Crusty bread
• Dry white wine
• Boiled potatoes

Storing & Reheating Waterzooi

Keeps for 2 days in the fridge. Reheat very gently.

Waterzooi Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.