Waterzooi (Vaterzoy) Best Family Recipes
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Waterzooi (Vaterzoy) |
"I discovered this while stationed within the Flemish a part of Belgium, in a village referred to as Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!"
Ingredients :
- 2 tablespoons vegetable oil
- 2 pounds fryer or boiler chook, reduce into pieces
- 2 leeks, sliced
- 1 large onion, diced
- 2 stalks celery, sliced
- 1 half of teaspoons salt
- five cups water
- 1 teaspoon chicken bouillon granules
- 1/four teaspoon nutmeg
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 2 egg yolks
- 1 tablespoon dried parsley
Instructions :
Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- Heat the oil in a massive Dutch oven over medium -high warmth and quickly brown the fowl pieces. Remove and set aside.
- In the equal pot, saute the leeks, onion, celery and salt until the veggies are tender crisp. Return the chook to the pot and upload the water, bouillon and nutmeg. Bring to a boil, then lessen warmness to low; cover and simmer for 35 to forty minutes, until the hen is soft.
- In a small bowl or cup, integrate the flour and lemon juice; pour into the pot and stir.
- Beat the cream and the egg yolks with 2 tablespoons of the recent liquid; stir into pot. Heat through, however do no longer allow to boil as the cream will curdle. Sprinkle inside the parsley earlier than serving.
Notes :
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