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

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.

Place chicken pieces, skin side up, on large baking sheets with a lip. On each piece, sprinkle a generous amount of brown sugar and some lemon rind. Gently pour chicken stock into the bottom of the pan (not over the chicken).

Bake at 400°F until very hot and sugar has melted. Replenish chicken stock if it boils out.