In a sauce pan, combine the 2 cups of chicken stock and roasted chicken drippings with the crushed cloves of garlic. Season to taste with salt and pepper. Set to boil on high heat and reduce by ¼.
Remove from heat and strain through a fine sieve. Return to the heat and thicken with a little flour to desired consistency.
Just before serving, add chopped black walnuts.
Roasted Chicken with Garlic and Walnut Sauce is featured in The Search for Ivan Goroh
Kathy Westburg is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.
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Roasted Chicken with Garlic and Walnut Sauce © 1998 Kathy Westburg | This page © 2000 James L. Matterer
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