2 1/2 lb. chicken, quartered
1 carrot, halved
1 celery stalk, halved
3 sprigs parsley
2 slices white bread, crusts removed
1 c. walnuts
1 small clove garlic
2 tsp. oil
1/2 tsp sweet paprika
salt and pepper
Boil the chicken, carrot, celery, onion, parsley, salt, and pepper in enough water to cover it for 45 minutes. Skim scum. (Or do I mean scum skim?)
Skin and bone the chicken and strain the stock.
In a bowl, soak the bread in 1/3 c. reserved stock.
Chop the walnuts finely in a blender. Add the bread and garlic and blend until it's a paste. Whisk in 1 1/4 c. stock, add salt and pepper to taste.
Stir 1/3 of this sauce into the chicken and transfer it to a serving dish. Nap the chicken with the remaining sauce (but wake it in time for dinner).
In a skillet, heat the oil and paprika until very hot. Spoon it over the chicken, and serve the dish at room temperature with crusty bread.