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2 tablespoons canola oil
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4 to six bone-in, pores and skin on rooster thighs (about 6 ounces every)
1/2 teaspoon paprika
Kosher salt and freshly floor black pepper
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4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 giant shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon recent thyme leaves, chopped
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1 tablespoon recent oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
4 cups low-sodium rooster inventory
1 tablespoon chopped recent chives
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