circassian chicken -- russian

Categories
Poultry
Russian
Yield
1 servings
MeasureIngredient
Stewing chicken (3 1/2 to 4 pounds)
Small carrot scraped and diced
Med. onion peeled and chopped
¼ cup Chopped parsley--fresh
  Salt, pepper to taste
2 cups Shelled walnuts
Slices stale white bread
Large onion peeled and chopped
1 tablespoon Good Hungarian paprika

Put chicken, carrot, onion, parsley, salt and pepper and 5 cups of water in a large kettle. Bring to boil. Reduce heat and simmer covered for 2 hours or till tender. (The exact simmering time will depend on the the age of the chicken.) Remove chicken from kettle to cool. Strain broth and reserve the broth. Cut meat into shreds.

Put the walnuts through a meat grinder TWICE. After each grinding reserve the oil separately from the nuts. Soak bread in some of the strained chicken broth until soft. Squeeze dry and mix with ground walnuts, onion and pepper. Put this mixture through the meat grinder TWO MORE TIMES. Then gradually add about 1 cup of the strained chicken broth to the mixture to make a paste or sort of mayonnaise--type sauce. Combine ½ of this sauce with the shredded chicken and spread evenly on a platter. Cover with remaining sauce.

Garnish with the reserved walnut oil by sprinkling it, along with the paprika, over the sauce.

(This recipe takes a little time, but is well--worth it.) Posted from the Echo's Library 05/21/95 by Frank Skelly Submitted By FRANK SKELLY On 05-21-95

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