If you like what you EAT…put a ring on it!
Attention single ladies! I have a recipe that will bring your man down-on-one-knee with a ring in his hand. If you haven’t already heard of Glamour magazine’s famous recipe, “Engagement Chicken”, listen up!
Back in 2004, Glamour featured this delicious chicken as part of a recipe feature. With the slogan, “First comes chicken, then comes marriage” — what single girl’s ears wouldn’t perk up? Apparently, Glamour staffers found that after cooking up a storm in the kitchen and serving this lemon chicken dish, their boyfriends popped the question (not instantaneously, but soon after the meal). My mother always said the way to a guy’s heart is through his stomach…maybe she was onto something!
Doubtful? On Glamour’s website, countless brides-to-be have written in and commented on how this recipe magically brought about a proposal. Still doubtful? I cooked up the engagement chicken a few weeks ago and — within four days — I too became a bride-to-be. Coincidence…or the power of the engagement chicken?
If you’re looking to play with fate, perhaps you should throw on your apron and try this recipe tonight. And don’t forget to invite mm/c to the wedding!
- 1 whole chicken (approx. 3 lb.)
- 2 medium lemons
- Fresh lemon juice (1/2 cup)
- Kosher or sea salt
- Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
Posted by Alyssa