Belgian Waterzooi Chicken

Chicken · world favourite.

Ingredients

• 1 Chicken Legs
• 1 Chicken Breast
• 3 Cups Water
• 1 small Carrots
• 2 Leek
• 1 Celery
• 100g Potatoes
• 2 cloves Garlic
• 1 Sprig Rosemary
• 1 1/2 cups Cream
• 2 Bay Leaf
• 1 tablespoon Unsalted Butter
• 1 Egg Yolks
• Pinch Pepper
• Pinch Salt

Method

1. Continue cooking — Put the chicken, water and one garlic clove in a large saucepan.
2. Bring to a boil — Place it over medium-high heat until boiling.
3. Simmer — Then turn the heat low, cover the pan and simmer the chicken for 10 minutes.
4. Continue cooking — Remove the chicken leg and breast. Keep the fresh chicken stock for later.
5. Continue cooking — Let the chicken cool. Then dice the chicken breast up.
6. Continue cooking — Pick the meat off the leg. Discard any bones and skin.
7. Continue cooking — Slice the leek, celery and carrot finely (julienne).
8. Heat the pan — Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.
9. Season — Then add the sliced vegetables. Season with pepper and salt.
10. Stir — Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.
11. Cover and cook — Cover the pan and cook the chicken and vegetables for 5 minutes.
12. Add ingredients — Then add the cream and ½ cup (120 ml) of the fresh chicken stock.

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