Waterzooi with chicken (Ghent chicken stew)

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Onion clean, wash and crosswise halve. Peel and wash the carrots. Clean and wash the celery and leek. Chop half of the vegetables coarsely and put them into a large pot with onion, bay leaf, cloves and mace. Add about 3 litres of water and bring to the boil

2. 2

   Meanwhile wash the chicken inside and outside, dab dry and divide into 6 parts. Add the chicken parts to the soup vegetables, bring the liquid to the boil and cook for approx. 1 1/4 hours. In the meantime, skim off the foam that develops

3. 3

   Cut the rest of the carrots and celery into slices, leek into rings. Peel, wash and chop the potatoes. Remove meat from the stock. Pour stock through a very fine sieve. Measure out 2 litres of stock and bring to the boil in a saucepan. Cook the prepared vegetables and potatoes for 15-20 minutes. Add noodles for about 4 minutes at the end

4. 4

   Remove skin from flesh. Loosen meat from the bone, pluck small according to size and add to the broth. Wash chives, shake dry and cut into fine rings. Add cream to the stock and season with salt and pepper. Arrange and sprinkle with chives

Nutrition Facts

KCAL
480 kcal

CARBS
29 g

FATS
24 g

PROTEINS
37 g