Waterzooi – A Flemish National Dish

Peel the celery and carrots, cut the green part of the leek into small pieces.

Put the chicken in a saucepan and put it on the stove with 4 liters of cold water and the peelings of the vegetables, the onions, the green part of the leek and the parsley stalks. Add salt and peppercorns. Let it boil briefly, then simmer at the lowest temperature for about 3 hours.

Peel the salsify under running water, cut into coarse pieces and keep them in cold water with a little juice of a lemon until further use. Cut the celery, carrots and the white part of the leek also into coarse pieces.

After a good 120 minutes of cooking, strain about one l of the chicken soup through a sieve. In half a l you cook the vegetables with the peeled potatoes within about 20 minutes.

Boil the rest of the chicken soup until half of the liquid has evaporated. Then extinguish with the whipped cream and simmer everything together for another 5 min. on low heat. Immediately before serving, remove from the heat and whisk in the cold butter cubes.

Remove the breast fillets and the thighs from the cooked chicken and cut each in half. From the remaining meat and clear soup, prepare chicken broth for the next day.

Dressing: Pour a good unit of sauce on each plate, spreading meat and vegetables evenly on top. Sprinkle with the finely chopped parsley.

Cook: This

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