Belgium Waterzooi Belgian (Gentse Waterzooi) Recipe

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Belgium Waterzooi Belgian (Gentse Waterzooi)
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Ingredients
26
Count
Nutrition
1344
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. FOR THE WATERZOOI: Rub the chicken inside and out with salt and pepper. Butter the bottom of a large, heavy casserole with 2 tablespoons of the butter. Layer it with the onions, shallots, leeks, celery, carrots, and parsley roots. Lay the chicken pieces on top of the vegetables. Pour the wine and chicken broth over everything, season with salt and pepper, and bring to just below a boil over high heat. Reduce the heat to low, cover, and simmer very gently, without letting the broth come to a boil, until the meat on the chicken nearly falls off, about 2 1/2 hours. Remove the chicken and set aside or bone it, if you desire. Continue to simmer the remaining ingredients until the parsley roots are soft, another 30 minutes.
  2. In a medium size bowl, beat together the egg yolks, heavy cream, the remaining 2 tablespoons of butter, and a few tablespoons of the broth from the casserole. Remove the parsley roots and pass them through a food mill or mash them. Stir them into the egg mixture. Slowly pour the egg mixture into the stew, whisking all the time so the eggs don’t curdle. Add the parsley and lemon juice and stir. Ladle the broth over the chicken pieces and serve immediately. Makes 6 to 8 servings.
  3. CHICKEN BROTH:.
  4. This is a nice homemade broth that can be used for recipes calling for chicken broth. For duck broth, replace the chicken bones and meat with a duck carcass and for rabbit broth, replace with rabbit bones. For recipes calling for a rich chicken broth, first roast the chicken bones in a 425°F oven until golden before proceeding with the recipe.
  5. Put all the ingredients, except the salt and pepper, in a stockpot, and bring to a boil. Reduce the heat to a simmer and skim off the foam from the surface until no more appears. Partially cover the pot and simmer over very low heat for at least 6 hours.
  6. Pour the broth through a strainer (a chinois, or conical strainer, would be ideal) and discard all the bones, vegetables, and bouquet garni. Now line the strainer with cheesecloth and pour the broth through again. Season to taste with salt and pepper. Place the broth in the refrigerator until the fat congeals and remove. The broth can kept, refrigerated for up to 1 week, or frozen for up to 6 months. Makes 3 to 4 quarts.
  7. Real Stew.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1343.93 Kcal (5627 kJ)
Calories from fat 761.02 Kcal
% Daily Value*
Total Fat 84.56g 130%
Cholesterol 660.46mg 220%
Sodium 1005.1mg 42%
Potassium 1657.23mg 35%
Total Carbs 29.72g 10%
Sugars 9.7g 39%
Dietary Fiber 7.55g 30%
Protein 103.74g 207%
Vitamin C 44.9mg 75%
Vitamin A 2.2mg 72%
Iron 9.1mg 51%
Calcium 229.6mg 23%
Amount Per 100 g
Calories 76.66 Kcal (321 kJ)
Calories from fat 43.41 Kcal
% Daily Value*
Total Fat 4.82g 130%
Cholesterol 37.67mg 220%
Sodium 57.33mg 42%
Potassium 94.53mg 35%
Total Carbs 1.7g 10%
Sugars 0.55g 39%
Dietary Fiber 0.43g 30%
Protein 5.92g 207%
Vitamin C 2.6mg 75%
Vitamin A 0.1mg 72%
Iron 0.5mg 51%
Calcium 13.1mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.1
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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