Belgium Chicken stew

A classic stew you would like

Servings: 6

Cooking Temperature: 87

Serving Temperature: 82

Cooking Time: 2 hours.

Prep Time: 20

Total Time:  2:20 hours

                                                    

Ingredients:

3 lb. stewing chicken, stewing with giblets

1/2 lb. stew beef, cubed

Water

2 medium onions, wedged

1 celery stalk, chopped

2 leeks (white only), chopped

1 carrot, quartered lengthwise

1 teas. salt

2 egg yolks

6 tbls. half & half

1/8 teaspoon white pepper

juice of 1/2 fresh lemon

Preparation Method:

Cut chicken in 4 pieces. Place chicken, giblets, and stew beef

in a large pot, cover with water − bring to a boil. Skim foam

from surface until surface is clear.

Add onions, celery, leeks, carrot and salt. Cover, simmer about

2 hours. Remove beef from cooking liquid, reserve for another

Purpose. Remove and discard skin and bones from chicken. Cut meat

into small pieces.

Strain cooking liquid, squeezing liquid from vegetables − discard

vegetables. Boil cooking liquid until reduced to about 1 quart.

Beat egg yolks with half & half and white pepper in small bowl.

Stir in about 1/3 cup cooking liquid; stir egg−yolk mixture into

remaining liquid. Simmer over low heat, stirring constantly,

until thickened. Stir in lemon juice and chicken pieces − heat

through. Pour into tureen or serve in individual bowls.

Serve immediately.