1 whole chicken (fryer)
2 lg. onions
2 stalks of celery, cut up
1 carrot, cut up
Salt to taste

WALNUT PASTE:

2 c. walnuts, ground very fine
2 slices stale bread, crusts removed
Chicken broth

1. Boil chicken with onion, carrot, celery and salt (to taste).

2. When chicken is tender, remove from stove and allow to cool.

3. After it has cooled, remove from kettle and cut slices from the chicken, removing all meat from the bones.

4. Place slices and pieces attractively on a platter and cover with walnut paste.

WALNUT PASTE:

1. Soak bread in water and then squeeze water out of bread.

2. Grind walnuts very fine, draining oil from the walnuts; repeat second time and be sure to reserve the oil.

3. Add soaked bread and one small onion (cut up).

4. Put mixture through grinder again, reserving oil.

5. To this mixture, add small amounts of chicken broth, making sure broth is absorbed. Continue adding broth until mixture is paste-like in consistency.

6. Line platter with walnut paste, then arrange chicken slices on top of paste. With remaining paste, cover chicken. NOTE: If there is insufficient paste to cover the platter, use paste ONLY TO COVER chicken.

7. With back of spoon, make a few indentations in walnut paste on top of chicken -- and in these places, put some of the reserved oil from the walnuts.

8. Sprinkle top with paprika. Put platter of chicken in refrigerator until ready to serve... cold.

An addendum: This is a recipe from Turkey. The Turkish ladies make this when they entertain "company". Try it and you will agree that it is both exotic and delectable!