|Whole chicken legs||3 1⁄2 Pound (Thighs Attached, About 7)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Thyme leaves||1⁄4 Teaspoon|
|Dry rosemary||1⁄4 Teaspoon|
|Finely chopped shallots/Green onions||1⁄4 Cup (4 tbs) (Including Tops)|
|Dry white wine/Use 2/3 cup water instead of dry white wine and water||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||1⁄4 Pound, softened (1/2 Cup)|
Rinse chicken, pat dry, and cut apart at joints.
Place meat in a 4 to 5-quart casserole or ovenproof pan and add salt, pepper, garlic, thyme, rosemary, bay leaf, shallots, wine, and water.
Cover tightly and bake in a 250° oven until meat is so tender it falls apart when prodded with a fork (about 4 hours).
Pour chicken mixture through a colander, reserving juices.
Let cool; discard bay leaf, bones, skin, and tendons.
Finely shred meat.
Skim and discard fat from juices.
With a heavy spoon or your hands, work together meat, juices, and butter until well blended.
Pack into a bowl, crock, or terrine (about 5-cup size).
If made ahead, cover and refrigerate for up to 1 week.