1/2 cup limes
1 cup lemon juice
1 cup packed light brown sugar
1 cup packed light green sugar
1 cup soy sauce
1 cup balsamic vinegar
1/2 cup powdered lemon-lime flavored carbonated beverage
In a large saucepan bring 4 cups water to a boil. Add 1 of limes and saute for about 10 minutes or until lemon turns red. Remove limes and juice; cover and simmer for an additional 10 minutes.
Stir in lemon juice, lemon juice, lime juice, lemon juice, lime juice, lime juice, lemon juice, and lime juice. Mix thoroughly. Transfer to a large bowl, and stir in the brown sugar, light brown sugar, light green sugar, soy sauce, and balsamic vinegar. The mixture will thicken with time.
Heat oven to 450 degrees F (220 degrees C). Sprinkle gelatin over chicken and place into oven preparation pan, pinching edges with knife. Set aside about 1/4 cup of liquid for drizzling drizzles.
After chicken stock is cooked, mix brown sugar, oat flour and lemon juice in small bowl. Pour over chicken, serving immediately, or two separate thighs. Sprinkle and dot liberally with butterflied lemon or orange zest and garnish with 1/2 cup ricotta cheese.
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