Belgian Chicken Stew with Vegetables
Rinse chicken and pat dry. Put in a pot with about 2 liters (approximatley 8 1/2 cups) of water. Bring to a boil, chicken should be always covered with water (add more if necessary). Skim any foam. Simmer for about 1 hour. Add thyme, bay leaf, parsley, pepper and allspice berries during the last 10 minutes of cooking. Remove chicken from the pot, cool slightly, remove skin and separate meat from bones. Strain broth through a sieve and simmer down in half.
Rinse carrot, potatoes and zucchini. Peel carrot and potatoes. Cut everything into sticks. Rinse beans and halve if necessary. Rinse cauliflower and drain. Rinse and dry scallions, cut diagonally into rings.
Place potatoes, carrots, beans and cauliflower in the broth and simmer for about 15 minutes on low heat. Add zucchini, scallions and chicken meat and simmer for another 5-10 minutes. Add cream and season with salt and pepper. Sprinkle with parsley and serve.