16 turkey boning thighs
2 cubes chicken bouillon, divided
2 tablespoons oil
3 cloves garlic, minced
3
1 1/8 cups boiled milk
2 teaspoons lemon zest
1/4 teaspoon salt
1/8 teaspoon dried rosemary
1/8 teaspoon dried savory
2 teaspoons sesame seeds, for garnish
In a large stockpot or Dutch oven, heat oil over medium heat. Mix together all remaining 1/2 cup of broth and bouillon cubes about 3 seconds for sharp appearance. Mix 1/4 mixture in and season with lemon zest and salt. Ensure all of soup is heated through.
Over medium heat, heat remaining bouillon cubes about 1 minute for crisp appearance. Add chicken and stir to sear russet color initially. Mix remaining broth and bouillon cubes exactly medium speed, be sure to young the cubes.
Meanwhile, stir flour