Kotmis Satsivi (Georgian Roast Chicken With Garlic Walnut Sauce)

Ingredients

Roast Chicken

• 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 pepper, freshly ground

Walnut Sauce

• 2 tablespoons butter
• 2 tablespoons onions, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon flour
• 1 1/2 cups chicken stock
• 2 tablespoons red wine vinegar or cider vinegar
• 1/4 teaspoon clove (ground)
• 1/8 teaspoon cinnamon (ground)
• 1/8 teaspoon cayenne pepper
• 1 bay leaf
• 1/8 teaspoon saffron (ground)
• 1 tablespoon parsley, finely chopped
• 1/2 teaspoon salt
• 1 cup shelled walnuts, pulverized into a paste (about 3 oz)

Directions

1. 1

   Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.

2. 2

   Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated.

3. 3

   Preheat oven to 475°F.

4. 4

   Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken.

5. 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. 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. 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. 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. 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. 10

    Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,& walnuts.

11. 11

    Lower heat and simmer uncovered for about 5-6 minutes, then taste for seasoning.

12. 12

    Quarter the chicken, pour the sauce over the quarters, and serve.