1. Cut the shallots, carrots, parsnips and celery into about one-centimeter pieces. Add the chicken drumsticks to a pot along with the vegetables, garlic cloves and thyme.
2. Cover with cooking oil and simmer on the stove for about two hours, until the meat releases from the bones.
3. Mix the pickling liquid by stirring the sugar into the apple cider vinegar and adding the water when the sugar has melted. Roll the pickling liquid into thin slices and place it in the pickling liquid.
4. Heat the cooking oil to 80°C until the dill oil is ready. Mix the oil with the dill, but save some dill for garnishing. Strain through a fine-mesh sieve.
5. Make the Hollandaise sauce. Whisk the egg yolks and lemon juice in a water bath until the mixture thickens.
6. Heat the butter until it reaches the same temperature as the egg mixture. Pour the butter into the egg mixture in a thin stream while whisking vigorously. Pour only into the fat, not the bottom of the pan. Season the sauce with salt, black pepper and cayenne pepper.
7. When serving, fry the breadcrumbs in plenty of butter and season with flaked salt. Remove the fritters from the frying pan, let them drain. Turn them in the dill oil.
8. Remove the chicken meat from the bones and season with salt and black pepper. Arrange on plates and garnish with lettuce and dill.