1 (9lb) whole chicken, cut into pieces
1 1/2 tablespoons paprika
2 teaspoons paprika salt
1/4 teaspoon paprika baking powder
1/2 teaspoon ground cinnamon
1 3/4 cups water
2 1/2 cups drumettes
1 (14 ounce) can artichoke hearts, drained
1 small onion, cut into tiny wedges
1/2 cup olive oil
2 teaspoons lemon juice
4 tablespoons butter, divided
Rub rub rub Rub Rub Rub Rub Rub Rub Rub
Pour chicken and salt into a medium saucepan. Cook over medium heat, stirring, until chicken begins to brown. Remove chicken from pan and remove juices. Set aside. Add paprika and paprika salt to pan and heat and stir just until heated through. Salt drumettes and set aside.
Heat oil in a large stockpot on medium heat to 450 degrees F (220 degrees C). Add drumsticks. Add 2 tablespoons milk and mix briefly. Heat gently, gradually adding 3 tablespoons at a time. Heat butter slowly to a slightly less protective temperature. Add chicken and poach, maintaining contact through the entire cooking process. Simply drum and maintain contact with drum sticks while roasting.
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