4 hr 30
By Anto Cocagne and Aline Princet
Clean the chicken the day before, or at least 2 hours prior to cooking, and remove the breasts and thighs from the bones. Set the carcass aside for the sauce. Juice the lemon.
Coat the chicken pieces with the lemon juice and nokoss and season with salt and pepper. Leave to marinate in the fridge.
To make the sauce, break up the chicken carcass. Heat the oil