Chicken Waterzooie

Name: Chicken Waterzooie
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: belgian
Ingredients: 1 6 to 8-pound capon, cut into eight pieces; Coarse salt and freshly ground pepper to taste; 4 tablespoons butter; 4 leeks, carefully cleaned and cut into half-inch pieces; 4 carrots, sliced; 4 stalks celery, sliced; 1 onion, sliced; 4 sprigs parsley; 1/2 teaspoon thyme; 1/2 teaspoon nutmeg; 3 cloves; 4 to 5 cups chicken stock; 4 egg yolks, beaten with 1/4 cup heavy cream and 2 tablespoons lemon juice; 3 tablespoons chopped parsley; 1 to 2 cloves garlic, passed through a garlic press; 2 lemons, thinly sliced

By Moira Hodgson

Total Time: 1 hour 30 minutes
Rating: 3(10)
Comments: Read comments

Featured in: FOOD; HEARTY SOUPS

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Ingredients

Yield:8 servings

16 to 8-pound capon, cut into eight pieces
Coarse salt and freshly ground pepper to taste
4tablespoons butter
4leeks, carefully cleaned and cut into half-inch pieces
4carrots, sliced
4stalks celery, sliced
1onion, sliced
4sprigs parsley
½teaspoon thyme
½teaspoon nutmeg
3cloves
4 to 5cups chicken stock
4egg yolks, beaten with ¼ cup heavy cream and 2 tablespoons lemon juice
3tablespoons chopped parsley

Optional

1 to 2cloves garlic, passed through a garlic press

Garnish

2lemons, thinly sliced

Ingredient Substitution Guide

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Preparation

Step 1
Lightly season the capon with salt and pepper. Melt the butter in a heavy casserole. Spread the vegetables and parsley over the bottom of the casserole and sprinkle them with salt and pepper. Add the capon and seasonings. Cook over low heat for 10 minutes.
Step 2
Heat the broth and pour it over the capon just to cover. Cover the casserole and simmer for 1 hour, or until the capon is tender.
Step 3
Remove the capon. Discard all bones and skin. Cut the capon into strips about 1 inch by 2 inches. Place them on an oven-proof platter. Moisten them with 1 cup of the broth and keep them warm in a low oven.
Step 4
When the broth in the casserole has cooled somewhat, strain it through a sieve into a large bowl, pressing down on the vegetables before discarding them.
Step 5
Return the broth to the casserole and add the mixture of egg yolks, cream and lemon juice, very gradually, stirring constantly. Cook over lowest heat until the soup thickens a little.
Step 6
Return the pieces of capon to the casserole. Add the parsley and garlic. Serve in soup plates. Garnish each portion with a slice of lemon.

Ratings

3 out of 5

10 user ratings

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Comments

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Evelyne6 years ago

In Belgium, it is called "Gentse waterzooi". We cut the vegetables julienne, you can also leave the chicken in pieces if you want.

Ruth7 years ago

This recipe was published when most chickens were four pounds or less and capons were the only large ones. Now that chickens are larger, it is easy to buy one weighing this weight so you don't need a capon.

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