DISH RESEARCH · Dish
Waterzooi
Also known as: Waterzooi de Gand, Gentse waterzooi
Ghent chicken waterzooi with potatoes, julienned vegetables, cream-and-egg liaison and fresh herbs.
About Waterzooi
Waterzooi is a regional speciality of Ghent made in established fish and chicken forms. This profile follows Belgian chef Jeroen Meus's chicken version, whose broth is built directly from the whole bird, vegetables and spices rather than a prepared stock.
Chicken and its broth provide savoury depth, while leek, carrot, celery and potato make the dish filling but refined. Cream and egg yolks soften and enrich the liquid; tarragon, chervil, parsley and chives add a fresh herbal finish.
The finished waterzooi is a pale, creamy soup-stew holding tender chicken, waxy potato pieces and fine vegetable strips. Its liaison gives the broth a silky body without turning it into a thick sauce, and chopped green herbs speckle the surface.
Allergens in this recipe
Contains: Celery, Egg, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Waterzooi
Jeroen Meus's Ghent chicken Waterzooi.
- GarlicBroth aromatic
- OnionBroth aromatic
- LeekBroth base and fine vegetable strips
- Green celeryBroth base and fine vegetable strips
- CarrotsBroth base and fine vegetable strips
- WaterBroth liquid
- ThymeBroth herb
- Bay leavesBroth herb
- Star aniseWarm broth spice
- Crushed pepperBroth seasoning
- ClovesWarm broth spice
- SaltSeasoning
- Whole chickenMeat and broth base
- Waxy potatoesTender starchy body
- Egg yolksSilky liaison
- CreamCreamy body and liaison
- Curly parsleyFresh herb finish
- Tarragon leavesFresh herb finish
- ChivesFresh herb finish
- ChervilFresh herb finish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Garlic:
- Onion:
- Leek:
- Green celery: . The Dutch source specifies groene selder; linked to the established celery record
- Carrots:
- Water:
- Thyme:
- Bay leaves:
- Star anise:
- Crushed pepper: . The Dutch source says crushed pepper without naming its colour; black pepper is the closest approved navigation record, while the exact pepper variety remains unresolved
- Cloves:
- Salt:
- Whole chicken:
- Waxy potatoes: . The source specifies waxy potatoes; linked to the established potato record
- Egg yolks: . The source lists eggs but uses only their yolks in the liaison
- Cream: . The source names room; linked to the established heavy-cream record
- Curly parsley:
- Tarragon leaves:
- Chives:
- Chervil:
Origins & food traditions
Belgian public broadcaster VRT supplies chef Jeroen Meus's complete Ghent chicken-waterzooi formula, including a broth made from the bird and vegetables and a cream-and-egg-yolk liaison. Visit Gent independently identifies waterzooi as a regional speciality, documents both fish and chicken forms, and corroborates carrots, leek, celery, potatoes, chicken and cream as the traditional chicken-version framework.
Countries
- Belgium
- BelgiumCatalogue link pending review
Cuisines & regions
- Belgian Cuisine
- Ghent Cuisine
- Belgian cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.