Belgium Waterzooi A La Gantoise

Tagged: cook, food

Ingredients:

• 3 lb. stewing chicken, stewing with giblets
• 1/2 lb. stew beef, cubed
• Water
• 2 medium onions, wedged
• 1 celery stalk, chopped
• 2 leeks (white only), chopped
• 1 carrot, quartered lengthwise
• 1 teas. salt
• 2 egg yolks
• 6 tbls. half & half
• 1/8 teaspoon white pepper
• juice of 1/2 fresh lemon

Cut chicken in 4 pieces. Place chicken, giblets, and stew beef in a large pot, cover with water bring to a boil. Skim foam from surface until surface is clear. Add onions, celery, leeks, carrot and salt. Cover, simmer about 2 hours. Remove beef from cooking liquid, reserve for another purpose. Remove and discard skin and bones from chicken. Cut meat into small pieces. Strain cooking liquid, squeezing liquid from vegetables discard vegetables. Boil cooking liquid until reduced to about 1 quart. Beat egg yolks with half & half and white pepper in small bowl. Stir in about 1/3 cup cooking liquid; stir eggyolk mixture into remaining liquid. Simmer over low heat, stirring constantly, until thickened. Stir in lemon juice and chicken pieces heat through. Pour into tureen or serve in individual bowls. Serve immediately.

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