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Categories:Viewed: 94 - Published at: 2 years ago
Ingredients
- 5 cups Water
- 1 whole Chicken
- 1 whole Onion
- 2 sprigs Bay Leaf
- 1 teaspoon Cracked Black Pepper
- 1 teaspoon Sea Salt
- 5 slices Day-old Bread, French Baguette Or Italian Ciabatta, If Possible
- 1 cup Peeled Walnuts, Chopped And Pounded Fine
- 1 teaspoon Olive Oil, Extra Virgin
- 4 cloves Garlic, Pounded And Mashed
- 1 teaspoon Sweet Paprika
- 1 teaspoon Butter, For The Final Presentation
Method
- Take a large pot and add your water, whole onion, bay leaves, pepper, sea salt and chicken over high heat.
- Do not add any oil as the chicken has enough fat.
- Once it comes to a boil, lower the heat and simmer on low for 45 minutes, until the meat is nearly falling off the bones.
- Once it is cooked, discard the onion and bay leaves.
- Take out your chicken and put aside to cool.
- Strain the broth and keep it on hand for later.
- Once your chicken is cool enough to handle, pull the meat apart from the bones and place meat in a separate bowl.
- Discard the bones.
- You can keep the chicken meat in large shreds for a main course or shred them finely for a fantastic appetizer.
- Its up to you.
- I do both for different occasions.
- Take your day-old bread and rub it in your hands over a mixing bowl until you have fine crumbs or use your food processor on pulse.
- You are aiming for fine bread crumbs.
- Take your walnuts and either pound them with a mortar and pestle (my favorite!)
- or whiz them up in a food processor with the olive oil.
- Again, crush, pound or micro-plane your garlic so there are no chunks.
- Mix your walnuts, bread crumbs and garlic together.
- Slowly add your strained broth, ladle by ladle, until you achieve a paste.
- Dont add too much you just want to reach paste consistency.
- Add a little salt to taste.
- Now, mix the paste and your shredded chicken, ladling in the remaining broth.
- You do not need to use all the broth.
- Once your chicken, paste and broth mixture is moist but not sloppy it should be creamy for a main course and spreadable as an appetizer melt the remaining butter gently over medium low heat and add the paprika to the butter.
- Remove from heat as the butter will begin to smoke and you dont want that.
- Move your chicken mixture to a flat serving dish.
- You should have a reddish-brown butter to pour evenly over your chicken as a garnish that will flavor it like you would not believe.
- We traditionally serve this with corn bread but any dense sour bread or crusty bread will do.
- Trust me this is very special.
