Chicken Waterzooie Recipe

Name: Chicken Waterzooie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6 to 8-pound capon, cut into eight pieces; Coarse salt and freshly ground pepper to taste; 4 tablespoons butter; 4 leeks, carefully cleaned and cut into half-inch pieces; 4 carrots, sliced; 4 stalks celery, sliced; 1 onion, sliced; 4 sprigs parsley; 1/2 teaspoon thyme; 1/2 teaspoon nutmeg; 3 cloves; 4 to 5 cups chicken stock; 4 egg yolks, beaten with 1/4 cup heavy cream and 2 tablespoons lemon juice; 3 tablespoons chopped parsley; 1 to 2 cloves garlic, passed through a garlic press; 2 lemons, thinly sliced

Servings: persons

1 6 to 8-pound capon, cut into eight pieces
Coarse salt and freshly ground pepper to taste
4 tablespoons butter
4 leeks, carefully cleaned and cut into half-inch pieces
4 carrots, sliced
4 stalks celery, sliced
1 onion, sliced
4 sprigs parsley
1/2 teaspoon thyme
1/2 teaspoon nutmeg
3 cloves
4 to 5 cups chicken stock
4 egg yolks, beaten with 1/4 cup heavy cream and 2 tablespoons lemon juice
3 tablespoons chopped parsley
1 to 2 cloves garlic, passed through a garlic press
2 lemons, thinly sliced

1
Lightly season the capon with salt and pepper.
2
Melt the butter in a heavy casserole.
3
Spread the vegetables and parsley over the bottom of the casserole and sprinkle them with salt and pepper.
4
Add the capon and seasonings.
5
Cook over low heat for 10 minutes.
6
Heat the broth and pour it over the capon just to cover.
7
Cover the casserole and simmer for 1 hour, or until the capon is tender.
8
Remove the capon.
9
Discard all bones and skin.
10
Cut the capon into strips about 1 inch by 2 inches.
11
Place them on an oven-proof platter.
12
Moisten them with 1 cup of the broth and keep them warm in a low oven.
13
When the broth in the casserole has cooled somewhat, strain it through a sieve into a large bowl, pressing down on the vegetables before discarding them.
14
Return the broth to the casserole and add the mixture of egg yolks, cream and lemon juice, very gradually, stirring constantly.
15
Cook over lowest heat until the soup thickens a little.
16
Return the pieces of capon to the casserole.
17
Add the parsley and garlic.
18
Serve in soup plates.
19
Garnish each portion with a slice of lemon.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 6 to 8-pound capon, cut into eight pieces, Coarse salt and freshly ground pepper to taste, 4 tablespoons butter, 4 leeks, carefully cleaned and cut into half-inch pieces, and more.

Yes, Chicken Waterzooie falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Waterzooie

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