Kotmis Satsivi I

== Description ==
Main Dish
== Ingredients ==
* 3 lb chicken
* 1 tsp black pepper fresh ground
* 4 tbsp butter melted
* 1 tbsp vegetable oil
* ¾ tsp salt
* 1 cup walnuts, shelled, pulverized
* ½ tsp salt
* ⅛ tsp saffron
* 1 ea bay leaf
* ⅛ tsp cinnamon ground
* ⅛ tsp cayenne flakes or Tabasco
* 1 tbsp parsley freshly chopped fine
* 2 tbsp butter
* 2 ea garlic cloves minced
* 2 tbsp onions chopped
* 1 tbsp flour
* 1½ cup chicken stock
* 2 tbsp red wine vinegar or cider
* ¼ tsp cloves powdered
== Directions ==
# Dry chicken inside and out.
# Melt the butter and oil together then brush chicken with this mixture until completely coated.
# Preheat oven to 475 °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 temperature to 400 °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 and garlic, lower heat to to medium, and cook while stirring for 4 minutes.
# Stir in the flour and mix into a paste.
# Stir in the chicken stock,m bring to a boil over high heat, stirring constantly until the mixture thickens.
# Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley, and walnuts paste.
# Lower heat to low and simmer for 6 minutes.
# Quarter the chicken and pour the sauce over the quarters.
# Serve at once.
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Cider Recipes
Category:Kazakh Meat Dishes
Category:Recipes that need photos
Category:Red wine vinegar Recipes
Category:Saffron Recipes
Category:Walnut Recipes