The idea was lemon chicken. After removing the chicken tails from a bounty of backs, we roasted the backs and lemon wedges together. The roasting yielded charred lemons and foxy brown chicken backs. We placed them in a pressure cooker with some red wine, soy sauce, and some water, and after a twenty-minute turn in the pressure cooker, we had an incredible stock. We took this in several directions: a medium to cook the actual chicken tails, a base for a vinaigrette, and gravy for a roast chicken a few nights later.
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