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May 19, 2018 @ 9:51

Here’s how to make Jennifer Garner’s roast lemon chicken that ‘can make you sing’

Talk about a gift that keeps on giving, hollywood actress Jennifer Garner just gave us the full recipe of Martha Stewart’s Roast Lemon Chicken Soup and we just have to share it.

“I’ve been making this Martha Stewart recipe for years- the roast lemon chicken alone is enough to make you sing,” Jennifer said.

Martha Helen Stewart is an American businesswoman, writer, and television personality. She is also the founder of Martha Stewart Living Omnimedia.

“Whatever you do, this recipe is a sure thing,” she further said.

According to her, you can dress the chicken up (homemade stock) or make it in a hurry broth.

And as per Jennifer’s version of the dish, here’s how you can make Martha Stewart’s Roast Lemon Chicken Soup:


-2 lemons, thinly sliced

-6 small shallots, peeled and quartered lenght-wise

– 1 whole 4 pound chicken (backbon and giblets removed)

-2 tablespoon plus 1 teaspoon extra virgin coconut oil, divided



-6 cups chicken stock


– Pre-heat the oven to 425 degrees

-Rub chicken with 1 tablespoon oil and season it with

-Brush 1 tablespoon of oil in the center of a rimmed baking sheet slightly larger than the size of the chicken. Slice lemons thinly and lay half of them out in a single layer on the oil.

-Place chicken, skin side up, on the lemons. Beginning at the neck end of the breast and thighs with your fingers. Slide the remaining lemon slices under skin in a single layer. (This isn’t as scary as it sounds, go fot it)

-Roast chicken for 20 minutes. Toss shallots with remaining teaspoon of oil and scatter around chicken. Continue to roast chicken until a thermometer inserted into the thickets part of the breast reaches 165 degrees — approximately 25 to 30 minutes more.

-Transfer chicken to a carving board and let chicken cool completely. Remove and discard skin, lemon under skin and bones.

Shred meat into bite-size pieces. Mix shredded meat with the pan juices, roasted loemons and shallots from baking sheet into a bowl (feel free to stop here, you can’t do better than this concoction)

-Bring chicken stock to a simmer in a large saucepan over medium-high heat. Stir in chicken, lemons, shallots and pan juices, and simmer 1 minute. Remove heat and season with salt and pepper.

-Divide soup among 4 to 6 bowls. Add rice (brown is perfect) if you so desire

Jennifer ended her instruction with a “YUM”.


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