Kotmis Satsivi

Ingredients
Roast Chicken walnut Sauce
 * 3-3 1/2 lbs Chicken or Turkey
 * 4 	tablespoons butter, melted
 * 1 	tablespoon vegetable oil or olive oil
 * 3/4 	teaspoon salt
 * 1 	teaspoon black pepper, freshly ground
 * 2 	tablespoons butter
 * 2 	tablespoons onions, finely chopped
 * 2 	cloves garlic, minced
 * 1 	tablespoon flour
 * 1 1/2 	cups chicken stock
 * 2 	tablespoons red wine vinegar or cider vinegar
 * 1/4 	teaspoon powdered cloves
 * 1/8 	teaspoon ground cinnamon
 * 1/8 	teaspoon cayenne pepper or Tabasco sauce
 * 1 	bay leaf
 * 1/8 	teaspoon powdered saffron
 * 1 	tablespoon parsley, finely chopped
 * 1/2 	teaspoon salt
 * 1 	cup shelled walnuts, pulverized into a paste (about 3 oz)

Directions

 * 1) Pat Chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.
 * 2) Mix the butter and oil together, then brush Chicken with this mixture until thoroughly and completely coated.
 * 3) Preheat oven to 475°F.
 * 4) Place Chicken on its side on a rack in a shallow baking pan just large enough to hold the Chicken.
 * 5) Roast in the center of the oven for 10 minutes, then turn over onto other side, brush again with the butter-oil mixture, and roast for another 10 minutes.
 * 6) Turn bird onto its back, reduce temperature to 400F, baste with the butter-oil mix, sprinkle with salt and pepper, and roast for another 40 minutes (basting every 10 minutes with the butter-oil mixture and/or the juices in the pan).
 * 7) To test for doneness, pierce the thigh with a sharp knife, if the juice that trickles out is pink, roast for another 5–10 minutes.
 * 8) To make the walnut sauce: in a heavy 10-12" skillet, melt the butter over High heat, add the onions& garlic, lower heat to Medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
 * 9) Stir in the flour and mix into a paste, then pour in the chicken stock, bring to a boil over High heat, stirring constantly until the mixture thickens.
 * 10) Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,& walnuts.
 * 11) Lower heat and simmer uncovered for about 5–6 minutes, then taste for seasoning.
 * 12) Quarter the Chicken, pour the sauce over the quarters, and serve.