1 cup kosher salt
2 whole chickens, cut in 16 pieces
8 bay leaves
8 cups buttermilk
1 tablespoon Hungarian paprika
1 tablespoon tomato powder
2 teaspoons dried chervil
1 teaspoon dried parsley
1 teaspoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Lard, for frying
3 cups all-purpose flour
1 tablespoon Hungarian paprika
1 tablespoon tomato powder
2 teaspoons dried chervil
1 teaspoon dried parsley
1 teaspoon chopped fresh sage
1/4 teaspoon ground black pepper
1/4 teaspoon salt, plus more
Chicken bones (from two 3-pound roaster chickens)
4 medium white onions, finely sliced
Butter, for caramelizing
2 carrots, sliced
2 celery stalks, sliced
1/2 cup all-purpose flour
4 cups chicken stock
2 tablespoons butter
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