3/4 cup butter, divided
2 tablespoons all-purpose flour
1 tablespoon salt
1 tablespoon cornstarch
1 1/2 cups chicken broth
1/2 teaspoon paprika
Heat 1/4 cup butter in a small skillet or skillet over medium heat. Place the flour in the skillet and stir to evenly coat. Cook, stirring constantly, until mixture is golden and thick. Remove the pan from heat and pour into a large bowl. Cover and store in refrigerator. Reheat the broth in a medium saucepan, scraping up any brown bits from the top of the pan. Place the chicken in broth, browning just to be crispy.
Pour the remaining 1/4 cup butter into a large resealable envelope. I use a clean, dry, two 3/4 cup envelopes. Mix together the remaining 1/4 cup butter, flour and salt. Stuff the chicken meat with the flour mixture. Wrap in aluminum foil or plastic wrap. Roll between sheets of waxed or parchment paper, or serve on skewers.