Photograph of the finished Waterzooi français

France · Gà hầm kem rau củ Waterzooi kiểu Pháp

Waterzooi français

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.1 lb
  • Photograph of Leek Leek 14.1 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Celeriac Celeriac 14.1 oz
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Fresh cream Fresh cream 1 ⅔ cups
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Dried thyme leaves Dried thyme leaves 0.4 oz
  • Photograph of Parsley Parsley 2.1 oz

Method

  1. 1 Sauté the leeks, carrots, and celery strips in butter for 10 minutes, making sure the vegetables don't brown.
  2. 2 To prevent the vegetables from browning, the waterzooi should be a light-colored stew pot so that the vegetables are only softened.
  3. 3 Arrange the chopped chicken pieces on top of the vegetables, pour in enough water to cover them, and simmer over low heat for 45 minutes.
  4. 4 Add the potato cubes to the stew for the last 20 minutes.
  5. 5 Beat the egg yolks with the fresh cream, then add a little hot broth to balance the temperature.
  6. 6 Turn off the heat, pour the egg cream mixture into the pot and stir gently; reheat until the egg solidifies into crumbs.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: high-pressure simmering of chicken for 15 minutes, then quickly release the pressure; the potatoes and egg cream steps should still be done with the lid open.

Start cooking