(Roast Chicken with Walnut Sauce)
3 to 3 1/2-pound chicken
4 tablespoons of melted butter
1 tablespoon of vegetable oil
1/2 teaspoon of salt
Freshly ground black pepper
Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord. Mix melted butter and vegetable oil together and with a pastry brush coat the chicken thoroughly.
Preheat oven to 475°F. In a shallow pan just large enough to hold the chicken, set it on its side and on a rack. Roast it in the center of the oven for about 10 minutes, then turn it over onto the other side. With a pastry brush, baste it with the butter/vegetable oil mixture and again roast it for
about 10 minutes. Turn the chicken on its back and lower the heat to 400°F. Baste again, sprinkle the bird with salt and a few grindings of pepper and roast to 40 minutes longer, basting every 10, basting ever 10 minutes with the remaining butter/oil mixture. Use also the juices that are in the pan
to baste the bird. Pierce the chicken to see if it is done or not. The juices that trickle down after piercing should be yellow. If pink, roast the bird for another 5 or 10 minutes.
2 tablespoons of butter
2 tablespoons of finely chopped onions
3 teaspoons of finely chopped garlic
1 tablespoon of flour
1 1/ 2 cups of chicken stock, fresh or canned (Swanson is a good brand)
2 tablespoons of red wine vinegar
1/8 teaspoon of cloves, powdered
1/8 teaspoon of cinnamon
1/8 teaspoon of cayenne
1 bay leaf
1/8 teaspoon of powdered saffron
1 tablespoon of finely chopped parsley
1/4 teaspoon of salt
3 ounces of shelled walnuts, pulverized
While the chicken is roasting prepare the sauce. In a heavy 10 to 12-inch skillet, melt 2 tablespoons of butter over high heat. Add chopped onions and garlic, lower the heat and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown. Stir in the flour,
mix to a paste, then pour in the chicken stock. Bring to a boil over high heat, stirring constantly until the sauce thickens lightly. Stir in the vinegar, cloves, cinnamon, cayenne, bay leaf, saffron, parsley, salt and salt and walnuts. Lower the heat and simmer uncovered for about five minutes.
Taste for seasoning.
Carve the chicken into quarters and arrange them attractively on a deep serving platter.
Recipe from Darra Goldstein