Circassian Chicken 1 chicken, about 3 lbs or 1.5 kg 1 large onion, quartered 2 sprigs parsley 3 cups cold water salt pepper 3 slices stale white bread, crusts removed 1 1/2 cups finely ground walnuts 1/2 tsp paprika 1 clove garlic, crushed (optional) For Serving- 1 tbsp walnut oil (can get in health food stores.. expensive) 1/2 tsp paprika finely chopped parsley, (optional) 1. Place chicken in a medium-sized pan with onion, carrot, parsley and water. Bring to a slow simmer, skimming when necessary. Add 1 1/2 tsp salt and pepper to taste. Cover and simmer gently for 1 1/2 hours - do not boil as this makes the flesh stringy. 2. Cool a little, then remove chicken to a plate. Strip off flesh, returning skin and bones to a pan. Boil stock with bones and skin until reduced by half. Strain and reserve stock. 3. Cut chicken meat into 5 cm (2 inch) strips and place in a bowl. Moisten with 2 tbsp stock, cover, and chill. 4. Soak bread in a little chicken stock, squeeze and crumble into a bowl. Add walnuts, paprika, and garlic if used. Combine and pass through a food grinder using a fine screen, or process in the food processor or blender. 5. Slowly beat in 1 cup warm chicken stock, adding a little more if necessary to make a smooth thick sauce. Adjust seasoning with salt and pepper. 6. Mix a third of the walnut sauce gently into chicken. Shape chicken mixture into an attractive mound on a shallow dish and spread remaining sauce over it. Cover lightly with plastic wrap and chill. 7. Steep paprika in walnut oil for 10 minuteso r longer and drizzle over the top just before serving. Garnigh with chopped parsley if desired. Serve cold with salad accompaniments. *note to make own walnut oil-- To extract oil from walnuts, chop shelled walnuts roughly and press a few pieces at a time in a garlic press. For 1 tbsp of oil, you will require 6-7 walnuts. In Turkey the chopped nuts are enclosed in butter muslin and squeezed, but the press is much easier.