Clean the chicken legs, removing the skin and bones. Simmer bones and skin in water for 30 minutes.

Cut chicken thighs and breast into smaller pieces. Season with salt, pepper, garlic, and chicken stock. Refrigerate overnight.

Form half of the meat mixture into a salami shape on a baking sheet. Bake at 180 degrees Celsius for 1 hour.

Sprinkle paprika on baking foil, add the remaining meat mixture, and form the second salami. Boil in water for 1 hour.

Cool the salami in cold water, then slice into thin pieces.