No Artificial Intelligence. No Amnesty International. I fear that for a while to come, AI will mostly be understood as the acronym for Avian Influenza.

For months now, the media has been covering the threat of AI reaching poultry and human species alike. Since March 1st, the Belgian authorities have ordered all professional and recreational owners of poultry to take precautionary measures. Since most hobbyists are not equipped with large ‘chicken shelters’, registered hunters are called in to kill the stock. Sales of poultry are down by 30%.

No better time then to promote one of my better half’s favorite stews: “Waterzooi” !!!
In the Middle Ages, Waterzooi was made of river fish. The ‘chicken’ version ( aka “Waterzooi van Kiekens”) only showed in cookbooks during the Renaissance. More a soup than a stew, its wholeheartedness triggered its popularity. Cooked and prepared in locations outside of the major cities, it required for people to travel. By the time they would reach the inn (on foot!), guests would be so hungry any version of the dish would live up to its expectations.Mostly served in the Spring.

4 servings
“Waterzooi” is a chicken stew to be served as a main course. It is presented in over-sized soup dishes, with a spoon for the stock and fork and knife for the vegetables and chicken.
1 2-pound chicken
1 medium sized onion, chopped coarsely
2 leeks
3 carrots
6 medium sized potatoes
2 stalks white celery
1 bundle herbs (laurel, parsley, thyme)
2 ounces flour
9 fluid ounces heavy cream
Salt and pepper
1 tablespoon finely chopped parsley
1 egg yolk
A couple of drops lemon juice
Butter

Wash the chicken inside out, cover with cold water in a large pan.
Add the onion, the green parts of the leeks, and the leaves of the celery. Season with pepper and salt.
Bring to a boil, add the herb bundle and simmer for 30 minutes until thoroughly cooked.
Remove the chicken from the pan.
Pour the liquid through a sieve and bring back to a boil, reducing to 2 ½ pints.
Remove the chicken skin and shred the meat into bite sized pieces.
Clean the carrots, leeks and celery and cut into small chunks.
Melt 2 tablespoons of butter in a pan, add the carrots and celery.
Add the leeks after 3 minutes. Cook until softened. Keep warm.
To make the roux, melt 1 ½ tablespoons of butter in a small pan, and add the flour. Allow to bake for a minute, but avoid any coloring. Add the chicken stock and bring to a boil. Whisk the egg yolk with the cream. Add a couple of tablespoons of the liquid to the cream mixture. Stir into the chicken stock. Check seasoning.
Add the lemon drops and remove from heat.
Return the vegetables to the stock.

Serve very hot in large plates. Garnish with some parsley leaves.