6 egg whites
1/2 cup butter, chilled and diced
2 tablespoons lemon juice
2 tablespoons vodka
2 tablespoons lemon zest
2 cups milk
Preheat oven to 375 degrees F (190 degrees C).
Place eggs in a small bowl, beating until frothy. Pour lemon juice into a large bowl and beat until stiff. Stir in vodka and lemon zest.
Beat egg whites. Fold lemon juice mixture into egg whites. Pour into a 9x9 inch pan.
Bake for 10 to 12 minutes in the preheated oven. Sprinkle with butter mixture. Cover and let cool. Cover and refrigerate 15 minutes. Remove from pan when cool. Cool completely. Spread remaining lemon mixture over hot chicken.
Remove chicken thighs and bones and cut into thin strips. Place chicken pieces in dish. Pour lemon mixture over all and sprinkle remaining lemon mixture over chicken. Top with lemon sauce .
Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove chicken, cord meat and bones. Remove browned with paper towels. Repeat with remaining marinade. Cover and cook as desired.
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