Preparation / Directions:
PLACE chicken in water. Add onion, carrot, parsley, salt, and pepper; bring to boil. Reduce heat; simmer for 40 minutes. Remove chicken. Cool. Discard skin and bones. Chop meat in a food processor or put through a food grinder. It is okay to include the onions, carrots in with the meat. Reserve.
STRAIN chicken stock. Reserve. The walnuts should be ground using a food processor, grinder, or blender. When they grind, they will start to get a little oily. You can add some walnut oil, available from most grocery stores, if you think it is needed. Mix walnuts and paprika. Press between double cheese-cloth to extract oil for garnish. Reserve
SOAK bread in chicken stock. Squeeze dry, Add to walnuts. Mix well.
PUT walnut mixture through food chopper 3 times
ADD I cup chicken stock. Work into paste. Divide in two portions
MIX half of paste with chopped chicken. Place on serving platter
SPREAD remaining half of paste over chicken mixture
BRUSH top with reserved walnut oil. This will give the outside a lovely golden color. Refrigerate for 6 hours to chill and set.