|Roasting chicken||4 Pound|
|Shelled walnuts||2 Cup (32 tbs)|
|White bread slice||3|
|Chicken bouillon||2 Cup (32 tbs)|
Boil or simmer chicken with usual seasonings until tender; shred or cut into small bites.
Grind walnuts twice with paprika and press in cheesecloth to extract red oil.
Soak trimmed bread in chicken bouillon, squeeze, and combine with ground nuts.
Grind 3 more times, slowly adding bouillon to make a thin paste or sauce.
Mix chicken with half of paste, and chill.
Spread remaining paste on top and sprinkle with walnut-paprika oil.
Serving size: Complete recipe
Calories 5602 Calories from Fat 3761
% Daily Value*
Total Fat 426 g655%
Saturated Fat 96.3 g481.5%
Trans Fat 0 g
Cholesterol 1338.9 mg446.3%
Sodium 2259.9 mg94.2%
Total Carbohydrates 84 g28.2%
Dietary Fiber 20.3 g81.3%
Sugars 14.4 g
Protein 360 g719.4%
Vitamin A 206.8% Vitamin C 23.7%
Calcium 41.8% Iron 159.4%
*Based on a 2000 Calorie diet