The idea was lemon chicken. After removing the chicken tails from a bounty of backs we roasted the backs and lemon wedges together. The roasting yielded charred lemons and foxy brown chicken backs. We placed them in a pressure cooker with some red wine, soy sauce and some water and after a twenty minute turn in the pressure cooker we had an incredible stock. We took this in several directions: a medium to cook the actual chicken tails, a base for a vinaigrette and gravy for a roast chicken a few nights later.
