1/3 cup water
8 bone-in chicken thighs
2 sprigs fresh lemon zest
5 tablespoons lemon juice
2 tablespoons lemon zest, divided
1 teaspoon lemon juice
Combine water and lemon zest in small bowl. Squeeze lemon juice in small bowl to loosen lumps. (Be careful of citrus juices!) Transfer chicken from leek to broth. Cook 5 minutes on each side, or to desired doneness.
Remove chicken from marinade; drain juices from marinade and transfer to a large stock pot. Continue cooking 8 minutes, or until chicken is no longer pink. Serve on skewers.
Garnish on both sides with lemon marinade and lemon zest. Slice chicken breasts to serve (do not place in consommé).
Easy and great taste.