How To Cook: |
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1. Place chicken in pot containing 3 quarts of water and add onion, carrot, parsley, salt and pepper. Bring to a boil and skim foam off top.
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2. Cover and cook for 2 hours. (If pressure cooker is used, reduce water to 1˝ pints and cooking time to 1 hour.)
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3. When tender, take from pot and allow cooling. (Save stock.)
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4. When cool, remove skin and bones and cut chicken into small pieces.
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5. Put walnuts through mixer twice, and then add paprika.
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6. Press nuts and paprika between double layers of cheesecloth to get about 2 tablespoons of red oil to be set aside for garnishing.
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7. This is merely for decorating. Soak bread in chicken stock, squeeze dry and add to ground walnuts and paprika, mixing well.
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8. Put this bread-walnuts-paprika mixture through meat mixer 3 times, then add 1 cup of chicken stock and work into a paste.
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9. Divide paste in half and mix one half with minced chicken, blending it thoroughly.
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10. Spread other half of paste over the chicken mixture and decorate top with red walnut oil. Serve cold.
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