Recipe: Waterzoï de poulet

Name: Waterzoï de poulet
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Ingredients: Waterzoï of chicken for 4 good eaters:1 beautiful farm chicken cut into 8 pieces; 0.4 cup (10 cl) dry white wine; 1 celery branch; 1 leek; 2 onions; 3 carrots; 2 turnips; 1 bouquet garni; salt pepper from the mill; 3 egg yolks; 2 dl cream; a few branches of flat parsley

By chef patrick Asfaux 4.5/5 (10 reviews) · 🍳 6 made it

Prep 45 min

Cook 180 min

Total 3h45

recipe from Flanders, its name comes from water: water and ziedem: to simmer

Ingredients

Waterzoï of chicken for 4 good eaters:

1 beautiful farm chicken cut into 8 pieces
0.4 cup (10 cl) dry white wine
1 celery branch
1 leek
2 onions
3 carrots
2 turnips
1 bouquet garni
salt pepper from the mill
3 egg yolks
2 dl cream
a few branches of flat parsley

Step-by-step directions

1 The day before:
Ask your poultry supplier for a few necks and wings,
Put them in 3.2 qt (3 liters) of cold water with a carrot cut roughly, an onion studded with 2 cloves, a bouquet garni surrounded with the green part of the leek.
salt (lightly) and add 3 g of mignonnette of pepper (peppercorns crushed with the bottom of a pot), and cook for 1h30 constantly skimming to remove impurities.

2 You should then have only half of the liquid left, strain it through a chinois (strainer).
Shell the wings you can use them cut into dice to add to a soup for example.

3 The same day:

4 Remove with a vegetable peeler the woody parts of the celery then cut the carrots, turnips, onion and celery into julienne (finely sliced lengthwise, like grated carrots).

5 Melt butter in a small sauté pan sweat your vegetable garnish salt and pepper and let cook gently covered for 15 minutes.