After washing the chicken, boil it in a saucepan with the addition of 4 glasses of water until it becomes soft. Then strain the water, remove the skins and shred them into very small pieces. In a separate bowl, puree the stale bread crumbs, walnuts and garlic in a food processor. Mix it by adding 1 glass of warm chicken stock and salt to it. Then mix this mixture well with the chickens we pick. If it gets too thick, you can add some more chicken broth. During the service, you can heat 1 teaspoon of red pepper flakes in 2 tablespoons of olive oil and drizzle around for 1 minute.

Bon appetit…