On The Menu: Engagement Chicken
Can chicken take your relationship to the next level?
As most of my family and friends know, I am a major foodie and one of my favorite recipes to cook at home is a simple roasted chicken, loaded with flavor, falling off the bones and fork tender. Add a side of roasted vegetables and I am in culinary heaven.
Imagine my surprise while looking for new ways to cook an old favorite to find a recipe that would help get me down the aisle (well, the chicken would be a good start lol).
In case you’re wondering what I’m talking about, there’s a movement designed to coerce boyfriends across the globe to propose marriage, introducing Engagement Chicken.
The “Engagement Chicken” recipe was created by Kim Bonnell, a fashion editor at Glamour Magazine. She gave the recipe to one of her co-workers who wanted to prepare a romantic meal for her boyfriend and soon after the couple became engaged. The recipe continued to make its rounds around the office and soon after there were several more proposals made after the meal had been prepared.
Even if you have no plans for marriage this is still a great recipe to try out, who can say no to good food?
· 1 whole chicken (approx. 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 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 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 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. Prick 2 whole lemons three times in three different places on each 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 degrees 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 degrees 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 for a stuffed chicken that is 4 pounds.
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.