- Servings: 12-14
|1× 6 lb||Chicken|
|1||Onion Stuck With 3 Cloves|
|1 stalk||Celery, cut large|
|1||Carrot, peeled and cut large|
|3 slices||White Bread, crusts trimmed and soaked in ½ cup milk|
|2¼ – 2½ cups||Reserved Chicken Broth.|
|2 Tbsp||Extra Virgin Olive Oil Mixed With 1 Tsp Paprika|
Place chicken, water, onion, bay leaves, celery, carrot, peppercorns and salt in a large heavy pot. Cover, bring to a boi. Reduce heat and simmer 1 hour until tender. Remove chicken from pan and cool. Strain broth and reserve.
Puree walnuts in blender. Mix with bread, salt, pepper and broth to make a sauce about the consistency of gravy.
Puree again in small portions on high speed. Make strips of chicken about 1 1/2 long and 1/2 wide. Mound half the chicken on a large serving platter and spread with half the walnut sauce. Arrange remaining chicken on top and spread with remaining sauce. Cover and chill several hours. Let stand at room temperature one hour before serving. Immediately before serving, drizzle olive oil and paprika in a criss-cross pattern.
A unique cold chicken buffet stunner. This recipe was passed to my family member who was invited to a traditional homemade Turkish feast. An exotic taste, unlike what we are used to in the United States.