Waterzooi of Chicken Recipe

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Waterzooi of Chicken
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Ingredients
15
Count
Nutrition
400
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.
  2. Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes.
  3. Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary) to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.
  4. Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.
  5. Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.
  6. Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces.
  7. Place Dutch oven with broth (which has cooled a little) over medium heat. While that’s heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.
  8. Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread.
  9. Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 399.95 Kcal (1675 kJ)
Calories from fat 236 Kcal
% Daily Value*
Total Fat 26.22g 40%
Cholesterol 172.69mg 58%
Sodium 871.42mg 36%
Potassium 767.66mg 16%
Total Carbs 20.32g 7%
Sugars 7.32g 29%
Dietary Fiber 4.3g 17%
Protein 18.97g 38%
Vitamin C 38.8mg 65%
Vitamin A 0.6mg 18%
Iron 3mg 17%
Calcium 130.5mg 13%
Amount Per 100 g
Calories 79.81 Kcal (334 kJ)
Calories from fat 47.09 Kcal
% Daily Value*
Total Fat 5.23g 40%
Cholesterol 34.46mg 58%
Sodium 173.88mg 36%
Potassium 153.18mg 16%
Total Carbs 4.05g 7%
Sugars 1.46g 29%
Dietary Fiber 0.86g 17%
Protein 3.78g 38%
Vitamin C 7.7mg 65%
Vitamin A 0.1mg 18%
Iron 0.6mg 17%
Calcium 26mg 13%

* 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

  • 9.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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