Circassian Chicken

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 roasting chicken (4 to 5 pounds)
  • 1 onion, peeled
  • 1 carrot, scraped
  • 1 celery rib with leaves
  • 3 parsley sprigs
  • ½ bay leaf
  • Salt
  • 12 peppercorns
  • 3 quarts water
  • 2 cups walnut meats
  • 3 slices of day-old white bread, with crusts trimmed
  • 1 to 2 tablespoons paprika
  • Cayenne pepper


    1. Place the chicken in a large kettle and add the onion, carrot, celery, parsley, bay leaf, salt to taste, peppercorns and water. Bring to a boil and simmer for one to one and one-half hours, or until chicken is tender.

    2. Remove the chicken, bring the stock to a boil, and cook over high heat until it is reduced by half. Strain the stock and let it cool to lukewarm.

    3. Grind the walnuts twice. Soak the bread with a little chicken stock, then squeeze it dry. Add the bread to the walnuts. Add the paprika and cayenne to taste and put this mixture through the grinder. Place in a mixing bowl.

    4. Beat the mixture well with a wire whisk, adding the lukewarm chicken stock gradually. Add two cups or more, until the mixture has the consistency of thin mayonnaise.

    5. Remove the skin and bones from the chicken. Cut the meat into bite-size pieces and mix with a little of the walnut sauce. Place the chicken in a serving dish and cover it evenly with the remaining sauce. Sprinkle with paprika and serve.