Waterzooi of Chicken

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Vegetables give the flavour to the stock used for cooking the chicken in this recipe. The same flavoured broth is thickened and used to coat the sliced-up chicken flesh. Sometimes a few additional sautéed mushrooms can be stirred into the sauce just before serving. Extra stock and vegetables left over should be made into a soup – Waterzooi is very economical.