Roasted Chicken with Garlic and Walnut Sauce
Chicken with a sauce made of garlic cloves and walnuts - contributed by Kathy Westburg
  • 1 chicken, whole or in pieces
  • 2 cups chicken stock & drippings
  • 4 cloves garlic, crushed
  • Salt & pepper, to taste
  • flour
Season the chicken with salt and pepper and roast at 350º F until done.

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

Metric, Celsius, & Gas Mark Equivalencies

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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