Mum’s the word!
In her latest culinary endeavor documented for social media, the Southern-born actress demonstrates how to make one of her favorite recipes: Martha Stewart’s roast lemon chicken soup. Yum.
On Facebook and Instagram, 46-year-old Garner shared a series of photos of her happily prepping the delicious meal, including a quick and easy hack we’re certain would make Ina Garten gasp: store-bought broth.
“I’ve been making this Martha Stewart recipe for years—the roast lemon chicken alone is enough to make you sing!” she captioned the mouth-watering snaps. “You can dress it up (homemade stock) or make it in a hurry (broth from a box—don’t tell Ina Garten!), whatever you do, this recipe is a sure thing.”
Don’t worry, your secret’s safe with us!
Keep scrolling for Garner’s version of the classic soup:
WATCH: What to Do if You Eat a Hot Pepper Like Jennifer Garner
- 2 lemons, thinly sliced
- 6 small shallots, peeled and quartered lengthwise
- 1 whole 4-pound chicken (backbone and giblets removed)
- 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 6 cups chicken stock
Preheat the oven to 425 degrees.
Rub chicken with 1 tablespoon oil and season with 1 tablespoon salt and 1/2 teaspoon pepper.
Brush 1 tablespoon 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, carefully loosen skin from flesh of 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 for it!)
Roast chicken for 20 minutes. Toss shallots with remaining teaspoon oil and scatter around chicken. Continue to roast chicken until a thermometer inserted into the thickest part of the breast reaches 165 degrees — appx. 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 lemons and shallots from the 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 from heat and season with salt and pepper.
Divide soup among 4 to 6 bowls. Add rice (brown is perfect) if you so desire!