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1
Place chicken and giblets in a 7- or 8-quart soup pot and add water to cover.
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2
Bring to a boil, cover partly, and simmer for 30 minutes, skimming off foam as it rises to the surface.
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3
Heat butter in a saucepan and saute chopped vegetables for 7 or 8 minutes or until they soften and begin to turn golden.
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4
Stir into soup with all melted butter.
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5
Add bay leaf, thyme, wine, parsley, peppercorns, and salt.
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6
Continue simmering, partly covered, until chicken is completely tender and begins to fall from the bone, about 2 hours.
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7
Remove chicken and trim off all bones and skin.
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8
Cut the chicken meat from thighs and breasts into long strips and reserve.
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9
Save drumsticks and wings for snacks.
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10
Strain soup into a clean 5-quart soup pot and discard all vegetables and giblets.
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11
Let cool, undisturbed, for 20 to 30 minutes, then skim off as much fat as possible.
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12
You should have 9 to 10 cups of soup.
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13
If there is more, boil rapidly, uncovered, until it is reduced.
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14
The soup can be prepared up to this point and stored, covered, in the refrigerator for 1 day.
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15
Using a fork, beat egg yolks and cream in a 1-quart bowl.
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16
Slowly spoon in 2 cups of the hot soup, beating constantly with a wire whisk or fork.
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17
Then pour egg mixture in a slow stream into barely simmering soup, beating constantly.
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18
Add reserved chicken and heat thoroughly but do not let soup boil.
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19
Season with lemon juice, additional salt, and ground white pepper.
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20
Serve soup with strips of chicken in heated wide bowls and, if you like, 1 or 2 small boiled potatoes in each portion.
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21
Sprinkle with chopped parsley.
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22
Variation
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23
A leaner Chicken Waterzooi is prepared without the egg yolk and cream thickening.
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24
Season the finished and skimmed broth with lemon juice and sprinkle 1/4 cup fresh bread crumbs on each portion, then top with parsley.
