October 4, 2026
Why our waterzooi takes two days
Ghent's best-known dish looks simple on the plate. Here is what happens in the kitchen before it gets there.
Waterzooi is the dish people come to Ghent for, and also the one that is easiest to do badly. It is little more than chicken, vegetables and cream, which leaves nowhere to hide.
So the work starts the day before, with a stock made from whole hens, leek tops and a good deal of patience. It simmers for six hours, rests overnight in the cold room, and is skimmed in the morning.
The finishing
Only then do the vegetables go in, cut small and cooked just until they give. Egg yolk and cream go in at the very last moment, off the heat. The result should be silky, not thick, and you should want bread to chase the last spoonful.