Anyone have a good recipe for Waterzooi?

Question

I saw a show that had it and am curious to try and possibly even make it. Or if you know any restaurants in the Bay Area, California that serve it. Feedback appreciated. thanks

Answer 1

Chicken Waterzooi

1 whole large chicken
4 carrots
3 celery stalks
4 shallots or small onions
Parsley
1 sprig fresh thyme
1 bay leaf
Salt and freshly ground black pepper
2 leeks
400 grams mushrooms (about 14 ounces)
4 egg yolks
1 cup cream
1 lemon, juiced
2 tablespoon butter
Pinch nutmeg

Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste.
Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.

Serve in soup plates with boiled potatoes or white steamed rice.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 2

Waterzooi (Vaterzoy)


INGREDIENTS
2 tablespoons vegetable oil
2 pounds fryer or boiler chicken, cut into pieces
2 leeks, sliced
1 large onion, diced
2 stalks celery, sliced
1 1/2 teaspoons salt
5 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon nutmeg
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1/2 cup heavy cream
2 egg yolks
1 tablespoon dried parsley

DIRECTIONS

1)Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.

2)In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.

3)In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.

4)Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

Answer 3

This is for 6 servings:
INGREDIENTS
2 tablespoons vegetable oil
2 pounds fryer or boiler chicken, cut into pieces
2 leeks, sliced
1 large onion, diced
2 stalks celery, sliced
1 1/2 teaspoons salt
5 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon nutmeg
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1/2 cup heavy cream
2 egg yolks
1 tablespoon dried parsley
DIRECTIONS
Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

Answer 4

2 tablespoons butter
2 carrots, peeled and diced
2 leeks, chopped, rinsed and dried
2 all-purpose potatoes, peeled and diced
Salt and white pepper
6 cups chicken stock or broth
1 fresh bay leaf or 2 leaves dried
4 sprigs fresh parsley, plus a handful chopped for garnish
4 sprigs fresh thyme
4 boneless, skinless chicken breasts, 8 ounces
1 cup heavy cream
1 large egg yolk
Crusty baguette, warmed, for passing

In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

Answer 5

It's too long to list here.

Check www.CookingLight.com

Answer 6

here is a link
good luck