SHE SAID YES > All About Engagements > Engagement Chicken

Engagement Chicken

Engagement Chicken

Twenty six years ago, Glamour fashion editor Kim Bonnell developed this recipe for chicken, which she gave to her assistant, Kathy Suder. One night, Kathy prepared the meal for her then-boyfriend for dinner and lo and behold, he asked her to marry him a mere month later! The recipe was then passed on to friends, friends of friends (and so on…). Today, over 70 women have become engaged shortly after cooking the “engagement chicken.” If you’re waiting for a diamond engagement ring from your man, why not give this recipe a try?

Engagement Chicken Serves 2 to 4   Ingredients:  •1 whole chicken (approximately 4 pounds)  •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 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch fl at-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 the chicken 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 the chicken breast-side down in a medium roasting pan fi tted 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. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)   4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, 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 in the thigh, and return the chicken to the oven and 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 in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 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 fresh herbs and lemon slices.





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