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Would You Try This "Engagement Chicken"

engagementchickenWould you try this?  Women report that mak­ing this sim­ple roast chicken for their boyfriends has resulted in a ring.  Not just 1 woman -  70 cou­ples and count­ing.  In fact, it became such a phe­nom­e­non that Glam­our cre­ated a cook­book around it called 100 Recipes Every Woman Should Know: Engage­ment Chicken and 99 Other Fab­u­lous Dishes to Get You Every­thing You Want in Life. From For­get the Mis­take You Made at Work Mar­garita to Make New Friends Plum Cob­bler, every recipe has its own bit of magic.

Here’s the recipe that started it all.

Roast Chicken With Lemon and Herbs
Serves 2 to 4

1 whole chicken (approx­i­mately 4 lbs)
1/2 cup fresh lemon juice, plus 3 whole lemons (includ­ing 1, sliced, for gar­nish)
1 table­spoon kosher or coarse sea salt
1/2 tea­spoon freshly ground pep­per
Fresh herbs, for gar­nish (4 sprigs rose­mary, 4 sprigs sage, 8 sprigs thyme and 1 bunch flat-leaf parsley)

1. Posi­tion an oven rack in the upper third of the oven, and pre­heat the oven to 400°F. Remove the giblets from the chicken, wash it inside and out with cold water, then let the chicken drain, cav­ity down, in a colan­der for 2 minutes.

2. Pat the chicken dry with paper tow­els. Place it breast-side down in a medium roast­ing pan fit­ted with a rack, and pour the lemon juice all over the chicken, both inside and out. Sea­son the chicken all over with salt and pep­per inside and out.

3. With a fork, prick 2 whole lemons three times each in three dif­fer­ent places, and place them deep inside the chicken cav­ity. Cav­ity size may vary, so if one lemon is par­tially stick­ing out, that’s fine.

4. Put the chicken in the oven, lower the tem­per­a­ture to 350°F, and roast the chicken, uncov­ered, for 15 minutes.

5. Remove the roast­ing pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat ther­mome­ter into the thigh, and return the chicken to the oven. Roast for about 1 hour to 1 hour and 15 min­utes or until the meat ther­mome­ter reads 180°F and the juices run clear when the thigh is pricked with a fork. Con­tinue roast­ing if nec­es­sary. Keep in mind that cook­ing times vary in dif­fer­ent ovens; roast­ing a chicken at 350°F takes approx­i­mately 18 to 20 min­utes per pound, plus an addi­tional 15 minutes.

6. Let the chicken rest for 10 min­utes before carv­ing. And here’s the secret: Pour the juices from the roast­ing pan on top of the sliced chicken—this is the “marry me juice.” Gar­nish with lemon slices and fresh herbs.

 

 

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