Gentse Waterzooi - Belgian Recipe Ingredients: Method Cut chicken in 4 pieces. Strain cooking liquid, squeezing liquid from vegetables - discard vegetables.
3 lb. stewing chicken, stewing with giblets
1/2 lb. stew beef, cubed Water
2 medium onions, wedged
1 celery stalk, chopped
2 leeks (white only), chopped
1 carrot, quartered lengthwise
1 teas. salt
2 egg yolks
6 tbls. half & half
1/8 teaspoon white pepper
juice of 1/2 fresh lemon
Place chicken, giblets, and stew beef in a large pot, cover with water - bring
to a boil.
Skim foam from surface until surface is clear.
Add onions, celery, leeks, carrot and salt.
Cover, simmer about 2 hours.
Remove beef from cooking liquid, reserve for another purpose.
Remove and discard skin and bones from chicken.
Cut meat into small pieces.
Boil cooking liquid until reduced to about 1 quart.
Beat egg yolks with half & half and white pepper in small bowl.
Stir in about 1/3 cup cooking liquid; stir egg-yolk mixture into remaining liquid.
Simmer over low heat, stirring constantly, until thickened.
Stir in lemon juice and chicken pieces - heat through.
Pour into tureen or serve in individual bowls.
Serve immediately.
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