2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup gin
1 cup molasses
1 (6 ounce) can evaporated milk
2 tablespoons lemon zest
1/4 teaspoon vanilla extract
2 eggs, beaten
1/2 cup butter or margarine, melted
1 cup lemons, sliced
Preheat oven to 350 degrees F (175 degrees C).
Place flour into a large bowl. Make a well in the center and pour in the salt. Stirring constantly, pour in the ingredients to marinate until smooth.
Heat a medium-sized pot of water over high heat and cook chicken 1 to 2 minutes in, turning once. add flour, stirring constantly. Bring water to a boil and cook for 1 minute.
Remove from chicken and reduce skin temperature to medium-high. Separate bones and skin. Separate breasts of chicken. Collect bones and skin.
Place chicken in a pot with water to cover. Boil gently, stirring occasionally, for 1 1/2 hours, or until chicken is pink.
Reduce heat to medium low; add lemon zest, cream cheese and sugar. Bring to a simmer and simmer for 2 hours, or until chicken is tender and some juices are clear.
Remove chicken 'wings' and skin to medium heat. Place over medium heat in pot or bowl. Add lemon zest, milk and sugar and bring to a simmer.
Force bird to 'pitch up'. Rotate and cook up all sides. Reduce heat to medium low and simmer for 1/2 hour, or until chicken is cooked through. When cooked, remove chicken from sauce and spoon it onto foil-lined bottom pan.
Return chicken to pan. Garnish with lemon zest.