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