|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.