Waterzooi

Name: Waterzooi
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Belgium
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

6 servings20 min prep45 min cookMedium Belgium

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The Story Behind It

The Tale of Waterzooi

Story updated September 17, 2026

Waterzooi originated in Ghent as a stew of freshwater fish pulled from the city's canals, with a chicken version becoming popular later. Its name, meaning something like 'watery mess,' captures its humble, everyday origins as Flemish home cooking rather than a dish designed for show.

Ingredients

Scale:· 6 servings

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

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

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