Waterzooi

Ingredients

• 1 whole chicken, cut into pieces
• 2 leeks, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 6 cups chicken stock
• 1 bay leaf
• 3 egg yolks
• 1 cup heavy cream
• 2 tbsp parsley, chopped

Instructions

1. 1Simmer chicken pieces with stock and bay leaf until nearly cooked through, skimming foam.
2. 2Add leeks, carrots, celery, and onion, and continue simmering until the chicken and vegetables are tender.
3. 3Remove chicken, cool slightly, and pull the meat from the bones.
4. 4Whisk egg yolks with cream, then temper with hot broth.
5. 5Stir the tempered mixture back into the pot without boiling to thicken slightly.
6. 6Return the chicken meat to the pot, warm through, and finish with parsley.

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