Sue'S Rosh Hashana Chicken - cooking recipe

Ingredients

2 whole chickens, cut in 1/8's
8 lemons, scrape rinds in a Ziploc bag, juice lemons in a separate large Ziploc
2 c. flour, seasoned with salt and pepper
1 c. light brown sugar
2 c. chicken stock
1 1/2 tsp. pure lemon extract
vegetable oil for frying

Preparation

Place chicken in large Ziploc bag(s) with lemon juice. Marinate overnight, turning bags occasionally. Next day, pat dry chicken with paper towels. Dredge in seasoned flour. Fry in oil until golden. Drain on paper towel.