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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord. | 2. Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated. | 3. Preheat oven to 475°F. | 4. Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken. | 5. 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. | 6. Turn bird onto its back, reduce temperature to 400F, 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). | 7. 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. | 8. To make the walnut sauce: in a heavy 10-12" skillet, melt the butter over High heat, add the onions& garlic, lower heat to Medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown. | 9. 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. | 10. Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,& walnuts. | 11. Lower heat and simmer uncovered for about 5-6 minutes, then taste for seasoning. | 12. Quarter the chicken, pour the sauce over the quarters, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3 - 3 1/2	lbs		0.0	0.0	0.0	0.0
butter	4	tablespoons	melted	342.0	15.714	10.686	28.8
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	3/4	teaspoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
butter	2	tablespoons		342.0	15.714	10.686	28.8
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
cinnamon	1/8	teaspoon	ground	-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
bay leaf	1			-	-	-	-
saffron	1/8	teaspoon	ground	0.2712	0.0572	0.01	0.0051
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt	1/2	teaspoon		-	-	-	-
walnut	1	cup	shelled pulverized	1927.12	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.