Weekend Inspiration for Circassian Chicken

• 1 whole chicken
• 3 slices of bread (crust removed)
• 50 ml milk
• 170 g walnuts
• 1 small garlic clove
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 bay leaves
• salt and black pepper

For the topping:

• 70 g butter
• ½ teaspoon ground paprika

Add the peeled onion, carrot, celery, and bay leaves to a pot of water. Season with salt and black pepper, then add the whole chicken. Cook for an hour, remove the chicken, and separate the meat from the bones. Shred the meat and place it in a large pan with the bread slices soaked in milk. Blend the walnuts and garlic, then mix them with the soaked bread and shredded chicken. Gradually add the broth while stirring until you get a creamy consistency. Sauté the ground paprika in butter, drizzle the mixture over the dish before serving.

Enjoy!