Roasted lemons, shallots, and pan juices from Roast Spatchcocked Lemon Chicken
Coarse salt and freshly ground pepper
Coarsely chopped fresh parsley or dill, for garnish
Bring rice, water, lemon zest, and 1/4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover.
Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork.
In a large saucepan heat the canola oil. Add the celery and sauté 2 minutes. Add the stock and bring to a simmer over medium-high heat. Cook about 5 minutes.
Stir in the cooked rice, chicken, lemons, shallots and pan juices, and simmer 3 minutes to heat through. Remove from heat, and season with salt and pepper.
Divide soup among four bowls, and season with lemon juice and garnish with fresh herbs if desired.
Note: Here’s the basic recipe for Roast Spatchcocked Lemon Chicken: Preheat the oven to 400 degrees. Cut the backbone out of a 31/2- to 4 -pound chicken and flip it over. Press down on the breastbone to flatten it. Rub chicken with 1 tablespoon olive oil and season all over with 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Brush a rimmed baking sheet with some olive oil. Place lemon slices from one lemon in a single layer on top of oil. Place chicken, skin side up, on lemons. Carefully loosen the skin from flesh of breast and thighs using the end of a wooden spoon. Slide a few lemon slices from another lemon under skin in a single layer.
Roast the chicken about 20 minutes. Toss 6 shallots (peeled and quartered) with some oil and scatter around the chicken. Roast 30 minutes longer or until the thickest part of breast reaches 165 degrees.
Adapted from Martha Stewart Living, January 2013 issue. Tested by Susan M. Selasky.