Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Cider | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Roast Chicken
- 3-3 1/2 lbs chicken or turkey
- 4 tablespoons butter, melted
- 1 tablespoon vegetable oil or olive oil
- 3/4 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- Walnut Sauce
- 2 tablespoons butter
- 2 tablespoons onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 1/2 cups chicken stock
- 2 tablespoons red wine vinegar or cider vinegar
- 1/4 teaspoon powdered cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper or Tabasco sauce
- 1 bay leaf
- 1/8 teaspoon powdered saffron
- 1 tablespoon parsley, finely chopped
- 1/2 teaspoon salt
- 1 cup shelled walnuts, pulverized into a paste (about 3 oz)
Directions
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.
Category:Georgian Recipes
Category:Georgian Meat Dishes