Termyn8or
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Eighty percent of the people I know would stand in line for hours in a blizzard for this stuff. The recipe may need a bit of refinement for various reasons, such as individual taste. But this is how it stands now.
This stuff is not easy to make, 4-5 hours minimum. that's why once you know how to make it you should double, triple, quadruple whatever, the recipe. This is for one chicken.
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1 chicken
1 lb. unsalted butter, give or take depending on size of chicken
2 med to large onions
3 sm to med cloves garlic
unrefined organic sea salt
imported paprika
some flour
This is assuming the chicken is gutted/dressed. If you have raw giblets you can cook them in with it for flavor or nutrients, but don’t leave them in.
Cut up the chicken. I specifically do not mean butcher the chicken properly. Use a big knife and cut through the bones, and if you can cut the back in half. This is to expose the marrow. Ideally we don’t care if ½ a ribcage is hanging out of a thigh.
If you have plenty of time you can take a knife or something and stab the pieces. But next is the paprika. Wet each piece down in cold water.
In the meantime you have to prepare the frying pan. Put about a third to a half of a stick of unsalted butter and add a tblsp of unrefined organic sea salt. Stir it in as the butter melts. Also have a bunch of paprika on a paper plate. Wet each piece and don’t shake ir off too much. Roll it around in the paprika and then put it in the frying pan.
You must watch the butter, when it gets too dark you remove it to a bowl and replace it in the pan. This butter will be put back in later. We want the butter browned, not burnt. This is important.
Typically you will have several pieces in the pan, not just one. If possible you can put so many pieces in at once and when they are ready for the pot you then change the butter. This browned but not burnt butter is very important.
If you have a nice big frying pan, it’ll most likely be two loads, possibly three. Fry them until the paprika on the skin (and everything) is a deep red. The skin will not burn in butter, but you want it to almost look burnt. Remember you can’t simply add butter, you must take it out.
With that done, boil the chicken pieces for 55 minutes, no longer unless you got really huge pieces.
During this 55 minutes or so, strain the butter you have accumulated and throw it all back in the pan. Add onion, thinly sliced. Sautee until falling apart. This is also when you add whatever garlic you decide to put in etc. It all goes into the butter and disappears. Yup.
Once the onion and garlic have started to cook in the butter, it is time to debone the chicken, as you would for chicken soup. The broth you have must be reduced, so after you strain it, it goes back in the pot on high. If things are timed correctly, you’ll have the onions about done in the fry pan and the broth will be coming to a boil.
That’s when you throw the contents of the frypan into the pot. This mixture must boil until it is reduced enough, usually half for paprikas. After deboning the chicken, look, see how much you have and if needed, keep reducing as long as needed. You are going to add to this, so it needs to be reduced to where you don’t think it’s enough.
During this time the onions and garlic completely disintigrate. After the chicken is deboned, it’s time to make the dumplings, and keep the flour handy.
After the reduction phase you may thicken it. I do. I use flour, it is more stable, and when you make something like this, there is a very good chance that it will be reheated somewhere. More on that later, get it made first.
Now you’ve got it reduced to the point where it would barely cover the chicken pieces only, after the bones are gone. Actually even less is usually better.
The meat is on a plate, you get the flour out, and bring the broth to a violent boil . Whip up the flour and water in a glass and thicken it. Then it must cool. It must cool enough to add the sour cream.
When you can finally pick the pot up by the bottom, put a bunch of broth into a bowl. Add about half of the container of sour cream and stir constantly. When fully mixed dump it into the pot, and after mixing it in, add the rest of the sour cream.
You need to avoid drastic temperature changes with sour cream. Warm the mixture slowly, and hopefully you have dumplings or noodles ready, once the mixture boils a bit, just a few bubbles, it is ready. Throw all the deboned chicken in and spoon it over dumplings, any kind of pasta or even mashed potatoes.
When reheating, avoid microwaves on high power. Don’t mix it with whatever you serve it with, dumplings or whatever. Always reheat paprikas slowly.
When serving paprikas, bring out the vinegar shaker you never thought you would use.
Vinegar brings out the flavor of paprikas, and usually those who put vinegar on it do not need salt at all.
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This is not a holiday recipe. But so what.
T
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Non-holiday recipe - 
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