Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE WATERZOOI: Rub the chicken inside and out with salt and pepper. Butter the bottom of a large, heavy casserole with 2 tablespoons of the butter. Layer it with the onions, shallots, leeks, celery, carrots, and parsley roots. Lay the chicken pieces on top of the vegetables. Pour the wine and chicken broth over everything, season with salt and pepper, and bring to just below a boil over high heat. Reduce the heat to low, cover, and simmer very gently, without letting the broth come to a boil, until the meat on the chicken nearly falls off, about 2 1/2 hours. Remove the chicken and set aside or bone it, if you desire. Continue to simmer the remaining ingredients until the parsley roots are soft, another 30 minutes. | 2. In a medium size bowl, beat together the egg yolks, heavy cream, the remaining 2 tablespoons of butter, and a few tablespoons of the broth from the casserole. Remove the parsley roots and pass them through a food mill or mash them. Stir them into the egg mixture. Slowly pour the egg mixture into the stew, whisking all the time so the eggs don’t curdle. Add the parsley and lemon juice and stir. Ladle the broth over the chicken pieces and serve immediately. Makes 6 to 8 servings. | 3. CHICKEN BROTH: | 4. This is a nice homemade broth that can be used for recipes calling for chicken broth. For duck broth, replace the chicken bones and meat with a duck carcass and for rabbit broth, replace with rabbit bones. For recipes calling for a rich chicken broth, first roast the chicken bones in a 425°F oven until golden before proceeding with the recipe. | 5. Put all the ingredients, except the salt and pepper, in a stockpot, and bring to a boil. Reduce the heat to a simmer and skim off the foam from the surface until no more appears. Partially cover the pot and simmer over very low heat for at least 6 hours. | 6. Pour the broth through a strainer (a chinois, or conical strainer, would be ideal) and discard all the bones, vegetables, and bouquet garni. Now line the strainer with cheesecloth and pour the broth through again. Season to taste with salt and pepper. Place the broth in the refrigerator until the fat congeals and remove. The broth can kept, refrigerated for up to 1 week, or frozen for up to 6 months. Makes 3 to 4 quarts. | 7. Real Stew. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1		cut	965.6022	0.408	77.4748	70.0855
salt				-	-	-	-
white pepper			ground	-	-	-	-
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
onion	2		chopped	60.0	14.01	1.65	0.15
shallot	2		chopped	230.4	53.76	8.0	0.32
leek	3		washed chopped	162.87	37.7805	4.005	0.8009999999999999
celery rib	3		chopped	3.56	0.0	0.792	0.02
carrot	3		chopped	157.44	36.7872	3.5712	0.9216
parsley root	4		peeled cut	3.56	0.0	0.792	0.02
white wine	1	cup		-	-	-	-
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
egg yolk	4			218.96	2.4412	10.7848	18.0472
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parsley leaf	2	tablespoons	chopped	3.56	0.0	0.792	0.02
lemon	1/2			0.6404	0.2058	0.0243	0.0066
chicken meat	8	lb	bone	3846.4679	0.0	696.3558	118.29700000000001
carrot	2		sliced	157.44	36.7872	3.5712	0.9216
celery rib	3		sliced	3.56	0.0	0.792	0.02
onion	1		halved separated	60.0	14.01	1.65	0.15
leek	1		washed cut	162.87	37.7805	4.005	0.8009999999999999
black peppercorn	10			3.56	0.0	0.792	0.02
bouquet garni	1		marjoram	3.56	0.0	0.792	0.02
white wine	2	cups		-	-	-	-
cold water	5	quarts		-	-	-	-
salt black pepper			ground	3.56	0.0	0.792	0.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.