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Kotmis Satsivi (Georgian Roast Chicken With Garlic Walnut Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)265.0274
Protein (g)21.3793
Carbohydrates (g)42.5068
Energy (kCal)2586.3707
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.



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