Cook the chicken for 1 and 1/2 hours in salted water. Remove from the water and drain. Remove the skin. Remove the meat from the bones and cut into small pieces.

To make the sauce: Soak the bread in the milk, grind the nuts, and add the powdered nuts to the bread from which the excess milk has been squeezed. Put the mixture through a food mill, then add salt and chicken broth. Stir vigorously with a whisk. (If desired, a clove of crushed garlic may be added).

Arrange the chicken pieces on a plate. Pour the sauce over it. Sprinkle with a fine stream of olive oil and red pepper. Serve cool.