Recipe - Gentse Waterzooi Van Kip

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 lg Sprigs fresh thyme or
teaspoon dried thyme
3 tablespoon Unsalted butter
2 md Onions; coarsely chopped
4 cup Chicken broth; preferably
homemade or water, (up to
6)
4 lg Carrots; peeled and cut or sliced up
into 1/4inch rounds
5 md Leeks; white parts only,
rinsed well and cut or sliced up into
1/2incb rounds
2 md Ribs celery; cut or sliced up into
1/2inch rounds
4 lg Baking potatoes; peeled and
cut into One half incb cubes
1 cup Heavy; (or whipping) cream
2 lg Egg yolks
One half cup Finely minced fresh parsley
or chervil; for garnish

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 twothirds). 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 EATL Digest by BlueMango edr@GATE.NET on Apr 3, 1998