Main
Chicken waterzooi
- Preparation time
- 1 h 15
- Servings
- serves 4
Ingredients
- Chicken — to buy1.2 kg
- Leek — to buy2
- Carrot — to buy3
- Celery stalk — to buy2 branches
- Stock — to buy1 l
- Cream — to buy20 cl
- Egg — to buy2
- Bouquet garni — to buy1
Preparation
Cut the chicken into pieces and sweat it for 5 minutes in a pot with butter, without coloring.
Add the leek, carrots and celery cut into thin sticks, and sweat for another 5 minutes.
Pour in the chicken stock until covered, add the bouquet garni and simmer covered for 35 minutes, until the chicken is fully cooked.
Remove the chicken, debone it if needed and return the meat to the pot, discarding the bones.
In a bowl, whisk the egg yolks with the crème fraîche.
Pour a ladle of hot broth into the egg-cream mixture while whisking to temper it, then pour it all back into the pot off the heat, stirring constantly: this binds the sauce without curdling.
Reheat over very low heat without ever boiling, taste and adjust seasoning.
Serve hot with toasted bread rubbed with garlic.