• 1 chicken, whole or in pieces
• 2 cups chicken stock & drippings
• 4 cloves garlic, crushed
• Salt & pepper, to taste
• flour

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