Waterzooi

Method 7 steps

1. 1

   Simmer the chicken with the onion, bay and thyme for forty minutes and strain the broth.

2. 2

   Cut the leek, carrot and celeriac into fine julienne of equal length.

3. 3

   Sweat the vegetables in butter for ten minutes, without letting them colour.

4. 4

   Add the broth and the potato in batons and cook fifteen minutes.

5. 5

   Joint the chicken, return it to the pot and take it off the heat.

6. 6

   Whisk the yolks with the cream and ladle in hot broth, stirring, until the bowl warms up.

7. 7

   Pour the mixture back into the pot off the heat, warm it through without boiling, and add lemon and parsley.