Poultry > Russia > Kotmis Satsivi >
Chicken with Walnut Sauce
1 whole chicken (3 to 4 LBS)
4 TBS butter, melted
1 TBS vegetable or olive oil
3/4 tsp. salt
1 tsp. black pepper
Satsivi (Walnut Sauce)
Kitchen twine
Pat chicken dry inside and out with paper towels. Truss legs and wings securely with kitchen twine. Heat butter and oil together in a saucepan; brush chicken with mixture until coated. Preheat oven to 475-degrees F. Place chicken on its side in a shallow baking pan. Bake in center of the oven for about ten minutes; turn chicken over onto other side, brush again with butter-oil mixture. Bake for another ten minutes. Turn chicken onto its back; reduce oven temperature to 400-degrees F. Baste with butter-oil mixture; sprinkle with salt and black pepper. Bake for another forty minutes, basting every ten minutes with butter-oil mixture or juices in the pan. To test for doneness, pierce chicken thigh with a sharp knife; if juice runs pink, bake for another five to ten minutes.
Allow chicken to cool before quartering; pour Satsivi (Walnut Sauce) over the quarters and serve.
Related Link:
Food Fare Culinary Collection: Russian Kitchen
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