The Story
Waterzooi is the gentle, creamy stew of Ghent — historically made with river fish, now more often with chicken. Its name means roughly "watery mess," which does it a great disservice: it is silky, elegant, and threaded with matchsticks of root vegetables.
The broth is enriched at the last moment with egg yolk and cream, never boiled again, so it stays glossy and light rather than heavy.
Step-by-Step
- 1
Poach the chicken
Simmer the chicken gently in stock with aromatics until tender, about 35 minutes. Lift out and keep warm.
- 2
Cook the vegetables
Add the julienned leek, carrot and celery to the broth and cook until just tender but still bright.
- 3
Enrich the liaison
Whisk the egg yolks with the cream, temper with a ladle of hot broth, then stir back off the heat. Do not boil or it will split.
- 4
Assemble
Return the chicken, warm through gently, and finish with a shower of chervil. Serve in shallow bowls with bread or potatoes.
Chef's Recommended Gear
Make it the authentic way
$149Chef's Recommended
Enameled Dutch Oven
Holds a gentle, even heat so the cream liaison never splits.