Martha Stewart’s Roast Lemon Chicken Soup
INGREDIENTS
•
lemons, thinly sliced
•
6 small shallots, peeled and quartered lengthwise
•
1 whole 4-lb. chicken (backbone and giblets removed)
•
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
•
Salt
•
Pepper
•
6 cups chick
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