Is it possible to make Ghent waterzooi in advance?

Yes, it is possible to make Ghent waterzooi in advance. Store the waterzooi in the refrigerator and reheat it before serving.

What beer goes well with Ghent waterzooi?

A traditional choice is to serve a Ghent Gruut with the waterzooi. This is a local beer from Ghent that pairs well with the dish.

Can I make Ghent waterzooi with chicken breast?

That's definitely possible, although I personally prefer chicken thighs. They release a lot more flavor when simmering in the broth. If you still want to make a Ghent waterzooi with chicken breast, only add it at the very end so the meat doesn't dry out.

How do I prevent the cream from curdling in my waterzooi?

The secret is in the temperature. I first whisk the yolk into the cream before adding it, and make sure the broth is no longer boiling vigorously when the mixture is added. This way, everything stays nice and creamy.

recipe for Ghent waterzooi

Name: recipe for Ghent waterzooi
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 1 bunch of celery; 2 carrots; 2 onions with 4 cloves in; Thyme and bay leaf; Pepper and salt; Parsley stems; 4 chicken thighs from a farm chicken; 30 g butter; 3 tbsp flour; 1.5 l broth; 1 thick leek; 3 pieces of thick carrots; 5 stalks of celery; 1 fennel; 200 ml cream; 1 yolk; 800 g waxy potatoes; 0.5 bunch of parsley

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45min

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Easy

Making a good waterzooi requires some patience. This is not a quick-fix dish, but a traditional Ghent stew that should simmer gently until the whole house smells of it. Tender chicken, a nice mix of celery, leek, carrot and fennel, all finished with a creamy broth. I always make this chicken waterzooi from scratch, starting with the broth, because that extra effort really makes a difference in taste.

Ingredients

What do you need?

Quantity: 4P

For the broth
1 bunch of celery
2 carrots
2 onions with 4 cloves in
Thyme and bay leaf
Pepper and salt
Parsley stems
4 chicken thighs from a farm chicken

Vegetables and sauce
30 g butter
3 tbsp flour
1.5 l broth
1 thick leek
3 pieces of thick carrots
5 stalks of celery
1 fennel
200 ml cream
1 yolk
800 g waxy potatoes
0.5 bunch of parsley

1 bunch of celery
2 carrots
2 onions with 4 cloves in
Thyme and bay leaf
Pepper and salt
Parsley stems
4 chicken thighs from a farm chicken

30 g butter
3 tbsp flour
1.5 l broth
1 thick leek
3 pieces of thick carrots
5 stalks of celery
1 fennel
200 ml cream
1 yolk
800 g waxy potatoes
0.5 bunch of parsley

Preparation method

How do you make this?

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Peel onion, carrot, keep the nicest celery stalks for garnish and the rest goes in the broth.

Chop roughly and put all the ingredients for the broth, with the thighs, in a large cooking pot.

Cover completely with water, season with pepper and salt.

Bring to a boil, lower the heat and let simmer for 25 minutes.

Let cool in the broth, remove the thighs and strain the broth.

Peel the carrots, cut into fine strips, peel the fibers from the celery stalks, cut into fine strips, also cut the leek into pieces of 5 cm and then in strips.

Cut the fennel into large pieces as well.

Melt butter in a large pot, let it foam and stir in the flour, let it cook for a moment.

Deglaze with broth and stir vigorously to avoid lumps, you can use an immersion blender if necessary.

Add the vegetables and let boil for 2 minutes.

Whisk the yolk into the cream and add, mix well and place the thighs in.

Warm everything together.

Serve with potatoes and some finely chopped parsley.