Restaurant Ghent Graslei De witte leeuw

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Gentse waterzooi

Recipe Ghent's 'waterzooi'

Ingredients for the stock:
1 chicken (in pieces)
80 gr butter
1 leek stalk
2 celery stalks
1 big carrot
1 big onion
(vegetables roughly chopped)
pepper and salt
1 clove of garlic
some laurel leaves/ some twigs of thyme/ some parsley sprigs

Ingredients for the 'waterzooi':
1 egg yolk
1,5 dl cream
2 carrots
2 leek stalks (only the white part)
2 celery stalks
(vegetables cut en julienne)
6 roughly chopped potatoes
freshly chopped parsley

First we prepare the stock:
Stew the vegetables and the onion in butter.
Season the chicken with pepper and salt.
Add the chicken (rough pieces)
Let everything simmer for ten minutes.
Add the laurel, parsley sprigs and thyme.
Add water and let it simmer for half an hour until the chicken is ready.

Then the 'waterzooi':
Stew the vegetables and the potatoes in butter.
Take the chicken pieces from the stock, remove the skin and add them to the stewed vegetables.
Sift the stock and pour on the 'waterzooi'.
Add the cream and let it simmer for ten minutes.
Whip some cream with the egg yolk and add to the 'waterzooi'.
Stir the dish well and sprinkle with parsley
Done! Dig in!

De Witte Leeuw

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