Place chicken in a medium.sized pan with onion, carrot, parsley and water. Bring to a slow simmer, skimming when necessary. Add 1 ½ teaspoons salt and pepper to taste. Cover and simmer gently for 1 ½ hours- do not boil as this makes flesh stringy. Cool a little, then remove chicken to a plate. Strip off flesh, returning skin and bones to a pan. Boil stock with bones and skin until reduced by half. Strain and reserve stock. Cut chicken meat into 5 cm (2 inch) strips and place in a bowl. Moisten with 2 tablespoons stock, cover and chill. Soak bread in a little chicken stock, squeeze and crumble into a bowl. Add walnuts, Paprika De la Vera Safinter and garlic if used. Combine and pass through food grinder using fine screen, or process in a food processor or blender. Slowly beat in 1 cup warm chicken stock, adding a little more if necessary to make a smooth, thick sauce. Adjust seasoning with salt and pepper. Mix a third of the walnut sauce gently into chicken. Shape chicken mixture into an attractive mound on a shallow dish and spread remaining sauce over it. Cover lightly with plastic wrap and chill. Steep paprika in walnut oil for 10 minutes or longer and drizzle over the top just before serving. Garnish with chopped parsley if desired. Serve cold with salad accompaniments.

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