Belgian Waterzooi Chicken
A traditional International dish in the Chicken classification, featuring 15 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/15 prepped- 1Chicken Legs
- 1Chicken Breast
- 3 CupsWater
- 1 smallCarrots
- 2Leek
- 1Celery
- 100gPotatoes
- 2 clovesGarlic
- 1 SprigRosemary
- 1 1/2 cupsCream
- 2Bay Leaf
- 1 tablespoonUnsalted Butter
- 1Egg Yolks
- PinchPepper
- PinchSalt
Preparation Instructions
Read all instructions before beginning prep work.
Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.
Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.
Then add the sliced vegetables. Season with pepper and salt.
Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.
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