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Drizzle chicken with olive oil and sprinkle with butcher salt.
Bake chicken in a 450F oven for just over 10 minutes.
Combine chicken and grease in a stockpot with celery, halved onion, bay leaf, smashed garlic, sea salt, and black pepper.
Add about 10 cups of water to cover the contents and bring to a low boil.
Reduce heat and simmer for an hour.
Remove meat and aromatics from the cooking liquid, discarding celery, garlic, bay leaf, and half the onion.
Separate chicken into dark and light meat.
Reduce the broth over medium heat.
Cut white meat into small chunks and mince dark meat, skin, and half boiled onion.
Add dried thyme, sage, and nutmeg to the stock.
Whisk in white ground corn meal until thick, then switch to a spoon and stir in more corn meal.
Cook corn meal in stock for 30 minutes, stirring constantly.
Add chopped and minced chicken meat and frozen corn to the mixture.
Spoon mixture into foil loaf pans sprayed with Pam.
Cool on the counter, cover with foil, and refrigerate overnight.
Pop out of pans, bag, and vacuum seal for the freezer.
Crisp scrapple in a hot pan with olive oil and serve with over-easy eggs.