Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Kotmis Satsivi

4 Servings
ROAST CHICKEN ==================
3 lb chicken
1 t black pepper,Fresh Ground
4 T butter,Melted
1 T vegetable oil
3/4 t salt
WALNUT SAUCE ===================
1 c walnuts,shelled,pulverized
-into a,paste
1/2 t salt
1/8 t saffron
1 bay leaf
1/8 t cinnamon,Ground
1/8 t cayenne flakes (or tabasco)
1 T parsley freshly fine,Chopped
2 T butter
2 garlic cloves,Minced
2 T onions,Chopped
1 T flour
1 1/2 c chicken stock
2 T red wine (or cider vinegar)
1/4 t 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 in a shallow baking pan. Roast in oven for 10 minutes then turn onto its other side after brushing again 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 sauce. Melt the butter in a large, heavy skillet over high heat, add the onions & garlic, lower heat to medium, and cook while stirring for 4 minutes. Stir in the flour and mix into a paste. Stir in the chicken stock, bring to a boil over high heat, stirring constantly until the mixture thickens. Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley, & walnut paste. Lower heat to low and simmer for 6 minutes. Quarter the chicken and pour the sauce over the quarters.
Serve at once.

         ©2007-2017 All rights Reserved.