Waterzooi

Ingredients

• •2 tbsp butter
• •1 onion, minced
• •2 leeks, sliced
• •2 carrots, sliced
• •2 celery stalks, sliced
• •1 parsnip, sliced
• •2 sprigs fresh thyme
• •Salt, to taste
• •3 lb bone-in chicken pieces
• •6 cups chicken broth
• •2 egg yolks
• •1/2 cup heavy cream
• •Fresh parsley, chopped, for garnish

Steps

1. 1.Melt the butter in a large pot and add the onion, leeks, carrots, celery, parsnip, and thyme, sprinkling with salt, and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
2. 2.Season the chicken and arrange it on top of the vegetables, then pour in the chicken broth until the chicken is submerged.
3. 3.Bring to a boil, then reduce heat, cover, and simmer for 45 minutes to 1 hour until the chicken is fork-tender.
4. 4.Remove the chicken, let it cool slightly, then pull the meat from the bones in large pieces and return it to the pot, discarding the bones.
5. 5.Take the pot completely off the heat, then whisk the egg yolks and heavy cream together in a small bowl.
6. 6.Temper the liaison by slowly pouring a ladleful of the hot soup into the egg yolk and cream mixture while whisking constantly, then stir this tempered mixture back into the pot - this classical French liaison technique thickens the broth into a silky sauce without any flour or cornstarch.