KOTMIS SATSIVI (GEORGIAN ROAST CHICKEN WITH GARLIC WALNUT SAUCE)

Steps:

• 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 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).
• 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.
• 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.
• 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,& 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.