Saute the first 4 ingredients for 5 minutes and season.
Pour stock in the pot, tie together the herbs and cover pot.
Bring liquid to boil.
Place whole chicken in the liquid, cover and cook 10 min
Lift chicken out and slice up. Wisk yolk into cream with some warm liquid. Then pour into
stock and heat with the chicken till warm.
Serving
Suggestions
Serve with extra white pepper and toasted french bread to soak of the soup.
Originally Submitted
1/16/2009
0 Out of 5 from
0 reviews
You can add this Waterzooi de Poulet recipe to your own private DesktopCookbook.