| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Russian |
Russian, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
|
|
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 |
|
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 |
|
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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