Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

ROAST CHICKEN
3 lb Chicken
1 ts Black pepper fresh ground
4 tb Butter melted
1 tb Vegetable oil
3/4 ts Salt
-WALNUT SAUCE
1 c Walnuts, shelled,pulverized
-into a paste
1/2 ts Salt
1/8 ts Saffron
1 ea Bay leaf
1/8 ts Cinnamon ground
1/8 ts Cayenne flakes or Tabasco
-sauce
1 tb Parsley freshly chopped fine
2 tb Butter
2 ea Garlic cloves minced
2 tb Onions chopped
1 tb Flour
1 1/2 c Chicken stock
2 tb Red wine vinegar or cider
-vinegar
1/4 ts Cloves powdered

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. ORIGIN: Chef Marina Chekov, Hotel
Otrar, Almaty, Kazakhstan

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