First, cook the chicken in salted water over medium heat for about half an hour. Then remove the meat from the pot and cool briefly – set aside the clear soup for the sauce.
Remove the meat from the bones, cut into small pieces and place in a deep baking dish.
For the sauce, start by crushing the walnuts in a mortar (or hand mixer). Soften the bread without rind in the chicken soup, squeeze and add to the walnut kernels form.
Then add chopped salt, garlic, pepper and a quarter of a liter of chicken soup and stir well. In the next step, carefully stir the sauce into the chicken and let everything sit together in the refrigerator for 120 minutes (or preferably overnight).
Before serving, drizzle with walnut oil (melted butter is just as suitable) and finally dust with paprika powder.