Kotmis Satsivi

== Ingredients ==
=== Roast chicken ===
* 3 – 3½ lbs chicken or turkey
* 4 tablespoons butter, melted
* 1 tablespoon vegetable oil or olive oil
* ¾ teaspoon salt
* 1 teaspoon black pepper, freshly ground
=== Walnut sauce ===
* 2 tablespoons butter
* 2 tablespoons onions, finely chopped
* 2 cloves garlic, minced
* 1 tablespoon flour
* 1½ cups chicken stock
* 2 tablespoons red wine vinegar or cider vinegar
* ¼ teaspoon powdered cloves
* ⅛ teaspoon ground cinnamon
* ⅛ teaspoon cayenne pepper or Tabasco sauce
* 1 bay leaf
* ⅛ teaspoon powdered saffron
* 1 tablespoon parsley, finely chopped
* ½ teaspoon salt
* 1 cup shelled walnuts, pulverized into a paste (about 3 oz)
== Directions ==
# Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.
# Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated.
# Preheat oven to 475°F.
# Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken.
# Roast in the center of the oven for 10 minutes, then turn over onto other side, brush again with the butter-oil mixture, and roast for another 10 minutes.
# Turn bird onto its back, reduce temperature to 400°F, baste with the butter-oil mix, sprinkle with salt and pepper, and roast for another 40 minutes (basting every 10 minutes with the butter-oil mixture and/or the juices in the pan).
# To test for doneness, pierce the thigh with a sharp knife, if the juice that trickles out is pink, roast for another 5 – 10 minutes.
=== Walnut sauce ===
# In a heavy 10 – 12" skillet, melt the butter over high heat, add the onionsand garlic, lower heat to medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
# Stir in the flour and mix into a paste, then pour 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,and walnuts.
# Lower heat and simmer uncovered for about 5 – 6 minutes, then taste for seasoning.
# Quarter the chicken, pour the sauce over the quarters, and serve.
__NOTOC__
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Cider vinegar Recipes
Category:Garlic Recipes
Category:Georgian Meat Dishes
Category:Onion Recipes
Category:Recipes that need photos
Category:Red wine vinegar Recipes
Category:Saffron Recipes
Category:Walnut Recipes