Pat the chicken drumsticks dry with paper towels.

Season all sides generously with salt.

In a large skillet over medium-high heat, add the lard.

Once hot, add the drumsticks and sear for 2-3 minutes per side until golden brown.

Remove the drumsticks from the skillet and set aside.

Reduce the heat to medium.

Add the unsalted butter to the skillet.

Return the seared drumsticks to the skillet.

Pour in the chicken broth.

Bring the mixture to a simmer, then reduce the heat to low.

Cover the skillet and let the chicken cook for 10 minutes, or until fully cooked and tender.

Transfer the drumsticks to a serving platter.

Spoon the pan sauce over the top.

Serve immediately