Best Roast Chicken Bazha Roast Chicken In Walnut Sauce Recipes

Chicken with Walnut Sauce image

Yield makes 4 servings

Number Of Ingredients 11

Chicken stock, preferably homemade (page 160), or water as needed
One 3- to 4-pound chicken, trimmed of excess fat
2 medium onions, peeled and quartered
2 carrots, chopped
2 celery stalks, chopped
1/4 cup fresh parsley leaves, stems reserved and tied together
Salt and black pepper to taste
1 thick slice day-old bread
1 cup walnuts, blanched
3 garlic cloves, peeled
1 fresh hot red chile, stemmed and seeded, or 1 teaspoon pure chile powder, like ancho or New Mexico

Steps:

Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
Walnut Chicken Salad
When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.

Perfect Roast Chicken image

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.