Add <quantity>1<unit>cup</unit></quantity> of butter to a pot and cook on low heat until frothy

Cook 20m until butter foam becomes grey with specks of brown, stirring often to avoid burning

Remove from heat and cool down 10m

Strain slowly through fine mesh strainer into a pot. Discard the solids. The brown butter is ready

Add <quantity>60<unit>g</unit></quantity> of nutty brown butter to a pot on low heat

Add <quantity>1½<unit>tbsp</unit></quantity> of sweet paprika, mix until combined

Season with salt to taste

Simmer for 10m until butter begins to foam. Remove from heat and reserve

Add <quantity>1<unit>cup</unit></quantity> of walnuts to a pot with <quantity>2<unit>L</unit></quantity> of cold water

Cover and bring to a boil for 30s

Strain the walnuts and discard the water

Strain the blanched walnuts, and repeat the process of blanching with <quantity>2<unit>L</unit></quantity> of cold water

Boil for 30s

Strain walnuts and transfer to a pot with <quantity>2<unit>L</unit></quantity> of cold water to finish the process

Boil for 30s

Strain it and the Blanched Walnuts are ready

Flip chicken on backside, pull the wing joint and cut around the wing trying to avoid the breast. Cut wing cleanly. Reserve wings for stock

Grab legs and pop and loosen thighs from hipbone. Flip over, cut around thigh and skin. Flip over and cut skin below the wings across backbone

Pull the thighs off together keeping all of the skin, loosen with knife if necessary. Cut leg skin cleanly

Cut under breast to loosen backbone. Pull off bottom half of backbone. Cut under the skin around the wings. Break top half of back bone and remove. Reserve the backbone for the stock

Flip breast cage over and feel under skin for wish bone. Cut along the wishbone and remove with your fingers

Flip over the bone-in breast and gently chop down into the breast plate. Gently crack the breast plate so it flattens, making the roasting easier

Cut legs apart. Make an incision around the base of drumstick where the flesh meets the bone. Chop bones with cleaver and reserve for stock

Separate thighs and drums by cutting through where the joints meet

Chop the backbone in small pieces with cleaver

Chop the neck

Cut the wings in three pieces cutting through the joints

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil in a stockpot on medium high heat

Add the chopped backbone, neck and wings into the heated pot

Season chicken bones with salt to taste

Cover with a lid and roast for 10m until golden

Trim, peel and cut <quantity>1</quantity> onion into large pieces

Smash <quantity>3<unit>cloves</unit></quantity> of garlic

Stir chicken bones and roast 10m until evenly golden

Add the chopped onion and garlic, cook 10m until translucent

Add <quantity>2.5<unit>L</unit></quantity> of water to the chicken bones

Simmer on medium heat for 60m until reduced by ⅓

Chop <quantity>100<unit>g</unit></quantity> of blanched walnuts

Trim, peel and mince <quantity>4<unit>cloves</unit></quantity> of garlic

Melt <quantity>300<unit>g</unit></quantity> of butter over medium heat until frothy

Add <quantity>150<unit>g</unit></quantity> of white corn meal

Toast for 20m while stirring often until deep golden and nutty aroma

Slowly add <quantity>1½<unit>L</unit></quantity> of hot chicken stock

Cover and simmer on medium low heat for 20m until it thickens

Add the minced garlic and chopped blanched walnuts. Stir to incorporate

Season with salt and black pepper to taste

Preheat oven to broiler setting at <temperature>220<unit>°C</unit></temperature>

Roast the chicken cuts, skin side down, in a large pan with <quantity>1<unit>tbsp</unit></quantity> of vegetable oil on medium heat. Press down well

Season with salt to taste. Roast for 10m until golden. Flip the chicken pieces and season with salt to taste

Roast for 10m until golden

Remove the chicken legs from the pan

Roast the chicken breast for 5m until ⅔ cooked. Remove from pan

Pour the Qervish in a casserole. Arrange the roasted chicken

Broil in the oven at <temperature>220<unit>°C</unit></temperature> for 15m until golden and bubbly. Remove the casserole

Finish the dish with the paprika brown butter

The Qervish Me Pule is ready

Enjoy with family or friends!