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.

Ghent waterzooi

Name: Ghent waterzooi
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 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 for garnish:; 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

•

Easy

A Ghent stew with chicken, celery, leek, and potatoes in broth thickened in the classic way with cream and yolk.

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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 for garnish:
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

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 for garnish:
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?

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.