1 (1 pound) whole chicken, halved lengthwise
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 teaspoon dried sage
2 teaspoons dried oregano
1 teaspoon dried thyme
8 eggs
1 tablespoon olive oil
1/4 cup chicken broth
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon mustard powder
1 cup chicken broth
Heat 1 quart of the water in a large pot over medium heat. (Note: Heat is important because boiling will cause the dough to stiffen.) Saute chicken wings in water for 10 minutes, flipping wings once. Place with full oil on food processor or in a liquid processor or blender. Process wings for 5 minutes, scraping the bottom of the pan. Place with juices in the pot.
In a small bowl, mix together paprika, salt, garlic powder, thyme, rosemary and sage and add to pot to cover.
Remove chicken from pot. Remove wing bones, cut off C4 and cut off leaves. Place chicken on a flat nonstick surface. Slowly drizzle about 1/3 cup oil all over chicken in pot.
Heat water in the small skillet over medium heat. Add chicken and cook for 2 minutes on each side or until chicken is browned. Remove chicken and let cool to room temperature.
Place the eggs in a small bowl. Heat milk in large saucepan over medium heat.
In a small bowl, whisk together the olive oil and chicken broth. Cook chicken, stirring occasionally, until golden brown, about 20 minutes. Serve chicken wings over warm rice with sauce.
In a large saucepan, bring water to a boil. Sprinkle chicken with paprika mixture and bring to a boil. Remove from heat.
In a small bowl, combine the chicken broth mixture with the vinegar and salt and whisk until smooth. Spoon over chicken in saucepan.
In a large saucepan, bring chicken broth mixture, brown sugar, salt and mustard powder to a boil. Add chicken meat as desired. Heat, stirring occasionally, to a mild restaurant temperature, about 30 minutes.
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