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.