Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------ROAST CHICKEN----------------------------
3 lb Chicken 3/4 ts Salt
4 tb Butter melted

------------------------WALNUT SAUCE-----------------------------
1 c Walnuts* 1 ts Black pepper fresh ground
1/8 ts Saffron 1 tb Vegetable oil
1/8 ts Cinnamon ground 1/2 ts Salt
1 tb Parsley, chopped fine 1 Bay leaf
2 Garlic cloves minced 1/8 ts Tabasco sauce
1 tb Flour 2 tb Butter
2 tb Red wine vinegar 2 tb Onions chopped
*Shelled, pulverized into 1 1/2 c Chicken stock
Paste 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. From: Earl Shelsby Date:
04-08-95 (11) Cooking

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