Belgian Water Zooi

Name: Belgian Water Zooi
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 1 ready-to-cook chicken (approx. 1250 g); 3 TABLESPOONS Lemon juice; 2 Onions; 2 Cloves; 2 small bay leaves; 2 Federation Soup vegetables; 2 peeled lemon slices; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 375 g mixed minced meat; 1 egg (size M); 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 80 g Butter or margarine; 1/4 l dry white wine; 6-12 discs White bread; 7-10 Tbsp Parsley and lemon

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

1 ready-to-cook chicken (approx. 1250 g)
3 TABLESPOONS Lemon juice
2 Onions
2 Cloves
2 small bay leaves
2 Federation Soup vegetables
2 peeled lemon slices
1 TEASPOON black peppercorns
7-10 Tbsp Salt
375 g mixed minced meat
1 egg (size M)
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
80 g Butter or margarine
1/4 l dry white wine
6-12 discs White bread
7-10 Tbsp Parsley and lemon

Directions

1
Wash chicken thoroughly inside and out and brush with lemon juice. Peel 1 onion and lard it with cloves and laurel. Clean and wash the soup vegetables. Put the chicken, spicy onion, lemon slices, peppercorns, some salt and the parsley root from the soup vegetables in a large pot and cover with 3-4 litres of water.
2
Bring to the boil, skim and simmer with slightly opened lid for about 1 1/4 hours. In the meantime cut the remaining soup vegetables into small pieces. Peel the remaining onion and chop finely. Knead minced meat, onion, egg, breadcrumbs, salt, pepper and nutmeg.
3
Form approx. 24 small dumplings with moistened hands. Lift the cooked chicken out of the broth and pour the broth through a fine sieve. Heat 20 g fat in a pot and fry the vegetables in it.
4
Add 2.5 litres of stock and white wine, bring to the boil and simmer for 10-15 minutes. Then add the dumplings to the stock, bring to the boil briefly and simmer over a low heat for about 5 minutes. In the meantime, remove the meat from the chicken and cut into large pieces.
5
Melt the rest of the fat in a pan and roast the slices of bread in it until golden brown. Add the chicken meat to the hot soup and season with salt and pepper. Garnish with parsley and lemon and serve with toasted bread.