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What You Need:
(To Serve: 4)
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ROAST CHICKEN
A 3 - to 3½ -pound chicken
4 tablespoons melted butter
1 tablespoon vegetable oil
½ teaspoon salt
Freshly ground black pepper
WALNUT SAUCE
2 tablespoons butter
2 tablespoons finely chopped onions
2 teaspoons finely chopped garlic
1 tablespoon flour
1½ cups chicken stock, fresh or canned
2 tablespoons red wine vinegar
½ teaspoon powdered cloves
½ teaspoon cinnamon
½ teaspoon cayenne
1 small bay leaf
½ teaspoon powdered saffron
1 tablespoon finely chopped parsley
¼ teaspoon salt
3 ounces shelled walnuts, pulverized with a mortar and pestle or with a nut grinder
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Translate this recipe:
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| How To Cook: |
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ROAST CHICKEN:
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1. Pat the chicken dry inside and out with paper towels, then truss it securely with white kitchen cord. Mix the melted butter and vegetable oil together and with a pastry brush, coat the chicken thoroughly.
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2. Preheat the oven to 475°. In a shallow roasting pan just large enough to hold the chicken comfortably, set it on its side on a rack. Roast in the center of the oven for about 10 minutes, then turn it on its other side.
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3. With a pastry brush, baste it with the butter-oil mixture and again roast 10 minutes. Now turn the chicken on its back and lower the heat to 400°.
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4. Baste again, sprinkle the bird with the salt and a few grindings of pepper and roast 40 minutes longer, basting every 10 minutes with the remaining butter-oil mixture and then with the juices in the pan.
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5. To test for doneness, pierce the thigh of the bird with the tip of a sharp knife. The juice that trickles out should be yellow; if it is pink, roast the bird for another 5 or 10 minutes.
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WALNUT SAUCE:
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1. While the chicken is roasting prepare the sauce. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of butter over high heat.
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2. Add the chopped onions and garlic, lower the heat and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
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3. Stir in the flour, mix to a paste, then pour in the chicken stock. Bring to a boil over high heat, stirring constantly until the sauce thickens lightly.
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4. Stir in the vinegar, cloves, cinnamon, cayenne, bay leaf, saffron, parsley, salt and walnuts. Lower the heat and simmer uncovered for about 5 minutes.
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5. Taste for seasoning. Carve the chicken into quarters and arrange them attractively on a deep serving platter. Pour the satsivi sauce over the chicken and serve at once.
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