|Chicken breasts||3 Pound (Breasts, Thighs, Drumsticks)|
|Onion||1 Small, peeled and quartered|
|Carrot||1 , peeled and coarsely chopped|
|Water||6 1⁄2 Cup (104 tbs)|
|Day old white bread slices||3|
|Walnuts||14 Ounce, finely ground (3 3/4 Cups)|
|Onion||1 Small, peeled, finely chopped|
Place chicken, quartered onion, chopped carrot, and 2 teaspoons salt in a large pot.
Pour in 6 cups water and bring to a boil over high heat.
When boiling, reduce heat to low, partially cover, and simmer chicken 45 minutes or longer, until tender.
Take pan off heat and allow chicken to cool down, uncovered, in the pan.
When cool, take chicken pieces and vegetables out of the broth.
Set chicken aside and discard vegptables.
Put broth back on the fire and boil, uncovered, over high heat for 30 minutes, until liquid is reduced to approximately 3 cups.
Skin and bone the cooked chicken.
Shred or cut meat into thin pieces 1 inch long.
To prepare the sauce, begin by soaking bread briefly in 1/2 cup water until soft.
When soft, put bread into a food processor or blender.
Add most of the ground walnuts, saving a small amount for garnish.
Also add the finely chopped onion, 3 teaspoons paprika, and remaining 2 teaspoons salt.
Puree until the mixture forms a thick paste. (Depending on the size of your processor or blender, this may have to be done in batches.) Place walnut paste in a large bowl.
Slowly pour in 2 or more cups reduced chicken stock and beat until the sauce has the consistency of thin mayonnaise.
Pour half of the walnut sauce over the shredded chicken and mix thoroughly.
Select a shallow serving dish on which to mound the masked chicken.
Pour as much remaining walnut sauce as desired over the chicken.
Sprinkle with 1 teaspoon paprika and reserved walnuts.