Take the chicken 1.5 kg, of course, not soup. To separate the "fuselage" from the rest of the meat (does not matter, but I feel so comfortable). Remove the skin and excess fat. Fill the chicken with boiling water, bring to a boil and drain off. Again pour the chicken 2 liters of cold water and quickly bring to a boil, podsalvage and diminish the fire. Since I have the end result is still the broth, add the whole carrots and onions in the husk. The chicken cook for 30 minutes, then take out everything except the "fuselage" and put into the oven, where it is brought to readiness, periodically basting the chicken broth, she needs a little "tan".

While the chicken is steamed, start the sauce. Walnuts should fry a little to revive them. Then grind in a food processor with garlic, ideally they should be rubbed in a mortar, then turns more delicate sauce, but it will take a lot of time.

Add the greens

Nuts pour the hot broth, take about 250 ml of broth, 200 g of nuts. Begin to knead. In the end, the sauce should be thick, like batter for pancakes. Add the spices, wine vinegar, salt to taste. While our chicken tans, set aside our sauce, nuts should be swell for 20 minutes. Give the sauce to writing a rolling boil 5-8 minutes.

Roasted chicken cut into small pieces, ideally need to remove all the bones, put in vessel.

Pour the hot sauce, sprinkle with chopped greens and put into the fridge until cool. Serve only cold!!!

For a garnish you can cook rice in a bowl you can pour the broth. With sauce satsivi is possible to prepare not only chicken but also fish, beef and even eggplant. Serve immediately satsivi – sauce must be infused, but also store more than 3 days is not worth it. Bon appetit!!!