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Saturday, September 28, 2013

FDT: Gentse Waterzooi

As I noticed a lot of you enjoyed the article about Stoofvlees Friet, I decided to post another original Flemish recipe. This one originates from Ghent, the capital city of the province of East Flanders, and once home to the Counts of Flanders.


What do you need?

For 4 persons, you need two whole chickens, green selery, leek, carrots, onion, cream, 1 egg, 1 spoon of flour, butter,  1 liter of chicken broil, one spice bouquet, parsnip and pepper.

How to proceed

Clean the vegetables and cut them into smaller pieces. Chop the parsnip. Cut the chicken into parts and remove the skin.

Put some butter in a pot and add the vegetables. Let them stew for a couple of minutes and then take them out of the pan.  Now you bring the chicken broil to the cooking point and then add the chicken and the spice bouquet. Let it cook for about 10 minutes.
Add the vegetables and put the lid on the pot. Leave it for another 5 minutes, until all the veggies are soft.
Once more, remove the vegetables and the pieces of chicken. Remove the spice bouquet. Let the chicken broil cook until you only have two-thirds of the fluid.
Put a spoon of flour into a cup of water and bind the sauce with this. Let it cook for at least 3 minutes.
Break the egg and use the yoke only. Mix it with the cream and add to the sauce. Don't forget to stir and don't let it cook anymore. Use spices to your own taste.
Add the chicken and vegetables once more. Let them warm up.
Dress the sauce with leaves of parsnip and bits of selery.
Serve with boiled potatoes (or rice, if you like this better).
 
 
 
 
 
 

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