- Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.
- Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated.
- Preheat oven to 475°F.
- Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken.
- Roast in the center of the oven for 10 minutes, then turn over onto other side, brush again with the butter-oil mixture, and roast for another 10 minutes.
- Turn bird onto its back, reduce temperature to 400°F, baste with the butter-oil mix, sprinkle with salt and pepper, and roast for another 40 minutes (basting every 10 minutes with the butter-oil mixture and/or the juices in the pan).
- To test for doneness, pierce the thigh with a sharp knife, if the juice that trickles out is pink, roast for another 5 – 10 minutes.
- In a heavy 10 – 12" skillet, melt the butter over high heat, add the onionsand garlic, lower heat to medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
- Stir in the flour and mix into a paste, then pour in the chicken stock, bring to a boil over high heat, stirring constantly until the mixture thickens.
- Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,and walnuts.
- Lower heat and simmer uncovered for about 5 – 6 minutes, then taste for seasoning.
- Quarter the chicken, pour the sauce over the quarters, and serve.