LEMON CHICKEN
from the Stephen Taber

Two 2-1/2 pound chickens, quartered
2 cups lemon juice
2 cups flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon pepper
1⁄2 cup corn oil
2 tablespoons grated lemon rind
1⁄4 cup brown sugar
1⁄4 cup chicken stock
1 teaspoon lemon extract
2 lemons, sliced thin

Marinate chickens in lemon juice overnight.

Mix together flour, salt, paprika and pepper. Dredge chicken pieces in flour mixture. Brown chicken well in corn oil. Sprinkle lemon rind and sugar over chicken arranged in baking dish. Pour stock and lemon extract around chicken. Place lemon slices on top of chicken and bake at 350 degrees for 40 minutes.