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                              KOTMIS SATSIVI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Russian                          Poultry
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ROAST CHICKEN
   3       lb           Chicken
   1       t            Black pepper fresh ground
   4       tb           Butter melted
   1       tb           Vegetable oil
     3/4   ts           Salt
                        -WALNUT SAUCE
   1       c            Walnuts, shelled,pulverized
                        -into a paste
     1/2   ts           Salt
     1/8   ts           Saffron
   1       ea           Bay leaf
     1/8   ts           Cinnamon ground
     1/8   ts           Cayenne flakes or Tabasco
                        -sauce
   1       tb           Parsley freshly chopped fine
   2       tb           Butter
   2       ea           Garlic cloves minced
   2       tb           Onions chopped
   1       tb           Flour
   1 1/2   c            Chicken stock
   2       tb           Red wine vinegar or cider
                        -vinegar
     1/4   ts           Cloves powdered

  Dry chicken inside & out. Melt the butter and oil
  together then brush chicken with this mixture until
  completely coated. Preheat oven to 475 degrees F.
  Place chicken on its side on a rack ina shallow baking
  pan. Roast in oven for 10 minutes then turn onto its
  other side afetr brushing agian with the butter-oil
  mixture and roast for another 10 minutes. Turn bird
  onto its back, reduce oven temp. to 400 degrees F.,
  baste with the butter-oil mix, and roast for another
  40 minutes. Baste at least once with the butter-oil
  mixture during this time period. While the chicken is
  roasting you must make the walnut suace. Melt the
  butter in a large, heavy skillet over High heat, add
  the onions & garlic, lower heat to to Medium, and cook
  while stirring for 4 minutes. Stir in the flour and
  mix into apaste. Stir in the chicken stock,m bring to
  aboil over High heat, stirring constantly until the
  mixture thickens. Stir in the vinegar, cloves, salt,
  pepper, bay leaf, saffron, parsley, & walnuts paste.
  Lower heat to Low ansd simmer for 6 minutes. Quarter
  the chicken and pour the sauce over the quarters.
  Serve at once. ORIGIN: Chef Marina Chekov, Hotel
  Otrar, Almaty, Kazakhstan
 


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