Roast chicken Edit
- 3 – 3½ lbs chicken or turkey
- 4 tablespoons butter, melted
- 1 tablespoon vegetable oil or olive oil
- ¾ teaspoon salt
- 1 teaspoon black pepper, freshly ground
Walnut sauce Edit
- 2 tablespoons butter
- 2 tablespoons onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1½ cups chicken stock
- 2 tablespoons red wine vinegar or cider vinegar
- ¼ teaspoon powdered cloves
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper or Tabasco sauce
- 1 bay leaf
- ⅛ teaspoon powdered saffron
- 1 tablespoon parsley, finely chopped
- ½ teaspoon salt
- 1 cup shelled walnuts, pulverized into a paste (about 3 oz)
- Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.
- Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated.
- Preheat oven to 475°F.
- Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken.
- 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.
- Turn bird onto its back, reduce temperature to 400°F, 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).
- 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.
Walnut sauce Edit
- In a heavy 10 – 12" skillet, melt the butter over high heat, add the onionsand garlic, lower heat to medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
- 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.
- Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,and walnuts.
- Lower heat and simmer uncovered for about 5 – 6 minutes, then taste for seasoning.
- Quarter the chicken, pour the sauce over the quarters, and serve.
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