I've made this dish 3 times. I've played around with it as far as lid on, lid off etc. and have it down. Here's my question. I'm ending up with more lemon juice frozen than I can use. I'm wondering if I could use zest from one lemon and about a TBS of juice to 3 cups of milk. Will this ruin the sauce by causing it to split too much or become too sour? I could also just use zest from one lemon and put the rest of the lemon in the cavity. Thoughts? I love this chicken and don't want to spoil the sauce.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)