Waterzooie - Flemish Chicken Soup

Name: Waterzooie - Flemish Chicken Soup
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 6 lbs chicken, cut serving pieces, with giblets; 1/4 cup butter, softened; 5 leeks, cut big chunks; 5 celery ribs, cut big chunks; 2 carrots, cut big chunks; 2 onions, peeled (each stuck with 2 whole cloves); 6 parsley sprigs; 1/2 teaspoon thyme; 1/4 teaspoon nutmeg; 10 peppercorns; 1 bay leaf; 8 cups chicken stock; 1 cup dry white wine; 1 lemon, juiced; 4 egg yolks; 3/4 cup heavy cream; 8 lemon slices, paper-thin; 2 tablespoons parsley, minced

Submitted by Busters friend

"This came in my email through Gourmet-recipes-from-around-the-World. Chicken soup is one my favorite soups. I will use leftover roasted chicken when I make this recipe - it's too easy to roast 2 or 3 at a time - more economical & everyone eats their favorite - the rest of the carcasses go into the soup pot! Use a cheese cloth bag (2 or 3 layers of cheesecloth around the spices) to hold the parsley, thyme, nutmeg, peppercorns & bay leaf. Original author suggested an aluminum foil packet with holes punched in it - that would work too."

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Ready In:: 1hr 55mins
Ingredients:: 18
Serves:: 6

ingredients

6 lbs chicken, cut serving pieces, with giblets
¹⁄₄ cup butter, softened
5 leeks, cut big chunks
5 celery ribs, cut big chunks
2 carrots, cut big chunks
2 onions, peeled (each stuck with 2 whole cloves)
6 parsley sprigs
¹⁄₂ teaspoon thyme
¹⁄₄ teaspoon nutmeg
10 peppercorns
1 bay leaf
8 cups chicken stock
1 cup dry white wine
1 lemon, juiced
4 egg yolks
³⁄₄ cup heavy cream
8 lemon slices, paper-thin
2 tablespoons parsley, minced

directions

Rub the chicken pieces with butter, then broil, 4 to 5 inches away from the heat, for 20 minutes, turning often.
When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.
Remove chicken and giblets from the broth and cool. Discard the cheese cloth or aluminum foil packet.
Strain the broth and skim off the fat. (If you're not serving the soup immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.
When ready to serve, cut the chicken in big chunks and mince the giblets. Remove bones and skin. Bring the broth to a simmer, then return the chicken and giblets to the broth. Heat through, covered, for 5 minutes.
When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle.
Rewarm at very low heat for a couple of minutes; don't bring to a boil or it will curdle! Ladle into deep souplates then float a thin lemon slice, sprinkled with parsley, in each one.
Serve hot.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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