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Gentse Waterzooi (Watercookery From Gent)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a Belgian recipe that look's a bit like Nigella's recipe for praised chicken. The name is Dutch: "Gentse Waterzooi" and translated into Englisch (in a very free way....) it means: Cooked in water ("zooien" means: coocking something in water). I know it doesn't sound very appetizing, but it is a very nice and homely dish! Really something for the coming (or is it allready here?) fall season!

This is a Belgian recipe that look's a bit like Nigella's recipe for praised chicken. The name is Dutch: "Gentse Waterzooi" and translated into Englisch (in a very free way....) it means: Cooked in water ("zooien" means: coocking something in water). I know it doesn't sound very appetizing, but it is a very nice and homely dish! Really something for the coming (or is it allready here?) fall season!

Ingredients

Serves: 4

Metric Cups
  • 2 litres chicken stock
  • 2 medium chicken
  • 2 large leeks (cleaned and cut in rings)
  • 2 large carrots (cleaned and sliced)
  • 2 large onions (peeled and sliced)
  • 6 sticks celery (cleaned and cut into pieces of 5cm)
  • 5 tablespoons fresh flatleaf parsley (chopped)
  • 5 tablespoons celery leaves (chopped)
  • 2½ tablespoons cream
  • 2 medium egg yolks
  • 1 pinch of pepper
  • 1 pinch of salt
  • 40 grams butter
  • 3½ pints chicken broth
  • 2 medium chicken
  • 2 large leeks (cleaned and cut in rings)
  • 2 large carrots (cleaned and sliced)
  • 2 large onions (peeled and sliced)
  • 6 sticks celery (cleaned and cut into pieces of 5cm)
  • 5 tablespoons fresh italian parsley (chopped)
  • 5 tablespoons celery leaves (chopped)
  • 2½ tablespoons cream
  • 2 medium egg yolks
  • 1 pinch of pepper
  • 1 pinch of salt
  • 1⅖ ounces butter

Method

Gentse Waterzooi (Watercookery From Gent) is a community recipe submitted by kabouter and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Bring the chickenstock to a boil in a deep soup pot. Add the chicken and let it cook ever so gently for about one hour. It really chould only just cook (more like poaching something), the chicken stays very tender that way.
  • Than, in another large pot, you heat the butter until it becomes slightly lightbrown, and add the onion. Fry it until it's nice golden brown. Than you can add the rest of the vegetables except the celleryleaves and parsley and also give them a short fry.
  • Meanwhile you take the chicken out of the stock and place it in a bowl whit a few dl of the hot stock to keep it warm and moist. Drain the rest of the stock through a seeve and pour it in with the vegetables and bring to a soft boil. When the toughest vegetables (carrot and cellery) seem to get softer you can add the chicken softly boil a bit longer until everything is as soft as you like to (probably about 30 minutes or so).
  • In a bowl, you mix the eggyolks with the cream, and spoon by spoon, you mix in (keep stirring of whipping) hot stock (about 2 dl). At that point the danger of cooking the eggyolks (you don't want scrambled eggs) with the hot stock is over and you can pour this mixture in with the still softly boiling stock. Stir it gently so you don't make a mash of the vegetables.
  • The way it get's to be served in Belgium is with some boiled potatoes.
  • You place one or two nice pieces of chicken, for instance a piece of breast and a piece of leg, on to each soupdish, try to get some of the vegies on to each dish also and also some (seperately) boiled potatoes. Then pour some of the hot and creamy stock into the dish as well. Not covering chicken and potatoes completely, just meant as a nice and hearty sauce!
  • This dish smells delicious and is a really homy, and hearty meal for the coming colder seasons.
  • Bring the chickenstock to a boil in a deep soup pot. Add the chicken and let it cook ever so gently for about one hour. It really chould only just cook (more like poaching something), the chicken stays very tender that way.
  • Than, in another large pot, you heat the butter until it becomes slightly lightbrown, and add the onion. Fry it until it's nice golden brown. Than you can add the rest of the vegetables except the celleryleaves and parsley and also give them a short fry.
  • Meanwhile you take the chicken out of the stock and place it in a bowl whit a few dl of the hot stock to keep it warm and moist. Drain the rest of the stock through a seeve and pour it in with the vegetables and bring to a soft boil. When the toughest vegetables (carrot and cellery) seem to get softer you can add the chicken softly boil a bit longer until everything is as soft as you like to (probably about 30 minutes or so).
  • In a bowl, you mix the eggyolks with the cream, and spoon by spoon, you mix in (keep stirring of whipping) hot stock (about 2 dl). At that point the danger of cooking the eggyolks (you don't want scrambled eggs) with the hot stock is over and you can pour this mixture in with the still softly boiling stock. Stir it gently so you don't make a mash of the vegetables.
  • The way it get's to be served in Belgium is with some boiled potatoes.
  • You place one or two nice pieces of chicken, for instance a piece of breast and a piece of leg, on to each soupdish, try to get some of the vegies on to each dish also and also some (seperately) boiled potatoes. Then pour some of the hot and creamy stock into the dish as well. Not covering chicken and potatoes completely, just meant as a nice and hearty sauce!
  • This dish smells delicious and is a really homy, and hearty meal for the coming colder seasons.
  • Tell us what you think