Kotmis satsivi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 4 | tablespoons | Butter melted |
| 1 | cup | Walnuts* |
| ⅛ | teaspoon | Saffron |
| ⅛ | teaspoon | Cinnamon ground |
| 1 | tablespoon | Parsley, chopped fine |
| 2 | Garlic cloves minced | |
| 1 | tablespoon | Flour |
| 2 | tablespoons | Red wine vinegar |
| *Shelled, pulverized into | ||
| Paste | ||
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Black pepper fresh ground |
| 1 | tablespoon | Vegetable oil |
| ½ | teaspoon | Salt |
| 1 | Bay leaf | |
| ⅛ | teaspoon | Tabasco sauce |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Onions chopped |
| 1½ | cup | Chicken stock |
| ¼ | teaspoon | Cloves powdered |
Directions
ROAST CHICKEN
WALNUT SAUCE
Dry chicken inside & out. Melt the butter and oil together then brush chicken with this mixture until completely coated. Preheat oven to 475 degrees F. Place chicken on its side on a rack ina shallow baking pan.
Roast in oven for 10 minutes then turn onto its other side afetr brushing agian with the butter-oil mixture and roast for another 10 minutes. Turn bird onto its back, reduce oven temp. to 400 degrees F., baste with the butter-oil mix, and roast for another 40 minutes.
Baste at least once with the butter-oil mixture during this time period. While the chicken is roasting you must make the walnut suace.
Melt the butter in a large, heavy skillet over High heat, add the onions & garlic, lower heat to to Medium, and cook while stirring for 4 minutes. Stir in the flour and mix into apaste. Stir in the chicken stock,m bring to aboil over High heat, stirring constantly until the mixture thickens. Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley, & walnuts paste. Lower heat to Low ansd simmer for 6 minutes. Quarter the chicken and pour the sauce over the quarters. Serve at once. From: Earl Shelsby Date: 04-08-95 (11) Cooking