Make a vegetable stock of carrot, leek, celery, onion, garlic,
thyme, rosemary, parsley, bay leaves, pepper & salt.
Place the chicken pieces in the hot stock. Let the chicken
simmer for about 30 minutes. Check whether it is cooked
enough.
Cut carrots, leeks and celery in very fine julienne. Stew the
vegetables covered, in some butter with a half cup of broth.
Put the preparation in a large casserole and add cream.
Remove the chicken from the stock and remove the skin. Keep
the pieces covered in foil.
waterzooi from Ghent
chicken
carrots
leeks
celery
potatoes
butter
cream
pepper and salt
Originally, this medieval dish was made from fresh water
fish, including eel, carp, pike and perch. These fish
species were readily available in the canals of Ghent.
When the inland water became too polluted and fish too
expensive, waterzooi with chicken became the standard.
Strain the vegetable stock. Pour a few ladles of broth into the
casserolle. Season the waterzooi to taste with pepper from the
mill and some salt.
Cook peeled potatoes until done. Dissolve some plain flour in
water, bring the waterzooi to the boil and bind with the
solution.
Now add the hot chicken and the potatoes and let it simmer for
a while. You can also serve the cooked potatoes separately.
In a deep plate: a few pieces of chicken and potatoes,
overflowed with the sauce. Finish with fresh chopped parsley.
Make a vegetable stock of carrot, leek, celery,
onion, garlic, thyme, rosemary, parsley, bay
leaves, pepper & salt.
Place the chicken pieces in the hot stock. Let
the chicken simmer for about 30 minutes.
Check whether it is cooked enough.
Cut carrots, leeks and celery in very fine
julienne. Stew the vegetables covered, in some
butter with a half cup of broth. Put the
preparation in a large casserole and add
cream.
Remove the chicken from the stock and remove
the skin. Keep the pieces covered in foil.
chicken
carrots
leeks
celery
potatoes
butter
cream
pepper and salt
Originally, this medieval dish was made
from fresh water fish, including eel, carp,
pike and perch. These fish species were
readily available in the canals of Ghent.
When the inland water became too polluted
and fish too expensive, waterzooi with
chicken became the standard.
Strain the vegetable stock. Pour a few ladles of
broth into the casserolle. Season the waterzooi
to taste with pepper from the mill and some salt.
Cook peeled potatoes until done. Dissolve some
plain flour in water, bring the waterzooi to the
boil and bind with the solution.
Now add the hot chicken and the potatoes and
let it simmer for a while. You can also serve the
cooked potatoes separately.
In a deep plate: a few pieces of chicken and
potatoes, overflowed with the sauce. Finish with
fresh chopped parsley.
waterzooi from Ghent
taste and tradition
