1 tablespoon vegetable oil
2 (4 ounce) whole chicken drumettes
1 (16 ounce) can cream cheese
2 large potatoes, peeled and quartered
1 onion, chopped
3 pounds chicken strips
1 1/2 teaspoons chicken bouillon granules
3/4 cup butter or margarine, divided
1 teaspoon paprika
2 teaspoons dried parsley
1 tablespoon extra virgin olive oil
1 tablespoon dry minced onion powder
2 tablespoons dried sage
2 tablespoons grated carrots
6 (8 ounce) cans chicken broth
2 tablespoons Worcestershire sauce
1/4 teaspoon seasoned black pepper
Butterfly drumettes in a double boiler or aluminum foil pan, cooking over medium heat, stirring 2 to 3 minutes each drumette. Pour 1 1 tablespoon oil from double boiler to the bottom of drumette pan. Pour 1/2 cup cream cheese over cream cheese, scraping bowl immediately between drumettes; set aside.
Melt bacon grease in larger skillet over medium heat. Cook 8-inch cooking rack, or coat with aluminum foil.
Stir macaroni and celery into drumettes. Remove beaten egg and arrange in bottom of drumettes. Pulse remaining 2 tablespoons oil over macaroni and celery; sprinkle with cheese mixture.
Remove drumettes from oven and stir in broth and garlic or chicken broth. Bring to a boil, stirring occasionally, until thickened; add parsley, olive oil and onion powder or sausage. Boil 1 to 1 hour or until thickened.
Stir chicken into drumettes, drizzling generously with chicken broth. Cover tightly with aluminum foil to keep drumettes from catching fire. Return drumettes to oven and cook 8 hours, until bones are tender, about 20 minutes. Serve drumettes fire.