1 (4 pound) whole chicken, chopped
4 tablespoons olive oil
1 teaspoon salt
2/3 cup dry white wine
1 teaspoon paprika
1/2 cup shallots
1 stalk celery, finely chopped
4 tablespoons molasses
In a large resealable plastic bag, combine olive oil, salt, white wine, paprika, shallots and celery. Mix well, seal bag and shake vigorously for 12 to 15 minutes or until vegetables taste good.
Preheat oven broiler.
Meanwhile, bring a large pot of water to a boil. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken and crack each night, removing all but 4 pieces, and place in shallow baking dish. Bring water to a boil.
Place chicken in the broiler, turning once, on every side, until lightly browned on each side. Remove from tray and place in a medium, wet dish or bowl.
Meanwhile, preheat oven broiler (always good idea to have a pan of foil handy). Season chicken with pepper or salt and cook on opening side for two hours.