Waterzooi
Originally made with fish from the River Lys, it shifted to chicken when the river became too polluted.
Ghent's legendary creamy broth — originally made with fish, now most often with chicken — a delicate, velvet-textured stew that is Ghent's greatest culinary pride.
Ingredients
Method
Simmer chicken in stock with vegetables and bouquet garni for 30 minutes.
Remove chicken. Shred meat. Discard skin and bones.
Whisk cream and egg yolks. Stir into simmering broth off the heat.
Return chicken. Season. Serve in deep bowls with crusty bread.
Whisk cream and egg yolks together before adding to the hot broth — they thicken it without scrambling.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
