Gentse waterzooi van kip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stewing or roasting chicken; (3 to 4 pounds) | |
| Salt and freshly ground black pepper to taste | ||
| 2 | Bay leaves | |
| 3 | Or 4 sprigs fresh parsley | |
| 2 | larges | Sprigs fresh thyme or teaspoon dried thyme |
| 3 | tablespoons | Unsalted butter |
| 2 | mediums | Onions; coarsely chopped |
| 4 | cups | Chicken broth; preferably homemade or water, (up to 6) |
| 4 | larges | Carrots; peeled and sliced into 1/4-inch rounds |
| 5 | mediums | Leeks; white parts only, rinsed well and sliced into 1/2-incb rounds |
| 2 | mediums | Ribs celery; sliced into 1/2-inch rounds |
| 4 | larges | Baking potatoes; peeled and cut into 1/2 incb cubes |
| 1 | cup | Heavy; (or whipping) cream |
| 2 | larges | Egg yolks |
| ½ | cup | Finely minced fresh parsley or chervil; for garnish |
Directions
1. Pull away and discard any excess fat from the cavity. Rinse the bird inside and out. Season with salt and pepper and place 1 bay leaf, 2 sprigs parsley, and 1 sprig thyme in the chicken's cavity.
2. Melt the butter in a heavy Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until translucent but not browned, about 5 minutes. Place the bird, breast side up, in the Dutch oven and add enough chicken broth or water (or half water and half chicken broth) to partially, cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.
3. Skim the surface of the broth to remove any foam and fat. Add the carrots, leeks, and celery to the pot. Tie the remaining parsley, thyme, and bay leaf together with kitchen string to make a bouquet garni and add it to the broth. Cover and regulate the heat to maintain the liquid at a slow simmer for another 30 minutes.
4. Add the cubed potatoes to the simmering chicken broth and cook until the pot- atoes are done and the chicken is very tender, 20 to 30 minutes.
5. Remove the chicken from the broth and transfer to a large plate. Discard the bouquet garni. Allow the chicken to rest until it is cool enough to handle. Strip off the skin and use Yield: 4 - 6 servings
NOTES : Typed by ER from Everybody Eats Well in Belgium Cookbook by Ruth van Waerebeek
Posted to EAT-L Digest by BlueMango <edr@...> on Apr 3, 1998