Kotmis Satsivi I

Description

Main Dish

Ingredients

• 3 lb chicken
• 1 tsp black pepper fresh ground
• 4 tbsp butter melted
• 1 tbsp vegetable oil
• ¾ tsp salt
• 1 cup walnuts, shelled, pulverized
• ½ tsp salt
• ⅛ tsp saffron
• 1 ea bay leaf
• ⅛ tsp cinnamon ground
• ⅛ tsp cayenne flakes or Tabasco
• 1 tbsp parsley freshly chopped fine
• 2 tbsp butter
• 2 ea garlic cloves minced
• 2 tbsp onions chopped
• 1 tbsp flour
• 1½ cup chicken stock
• 2 tbsp red wine vinegar or cider
• ¼ tsp cloves powdered

Directions

1. Dry chicken inside and out.
2. Melt the butter and oil together then brush chicken with this mixture until completely coated.
3. Preheat oven to 475 °F.
4. Place chicken on its side on a rack in a shallow baking pan.
5. Roast in oven for 10 minutes then turn onto its other side after brushing again with the butter-oil mixture and roast for another 10 minutes.
6. Turn bird onto its back, reduce oven temperature to 400 °F, baste with the butter-oil mix, and roast for another 40 minutes.
7. Baste at least once with the butter-oil mixture during this time period.
8. While the chicken is roasting you must make the walnut sauce.
9. Melt the butter in a large, heavy skillet over high heat, add the onions and garlic, lower heat to to medium, and cook while stirring for 4 minutes.
10. Stir in the flour and mix into a paste.
11. Stir in the chicken stock,m bring to a boil over high heat, stirring constantly until the mixture thickens.
12. Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley, and walnuts paste.
13. Lower heat to low and simmer for 6 minutes.
14. Quarter the chicken and pour the sauce over the quarters.
15. Serve at once.