Angelic Qualities Cooking Domestic Goddess Marriage

The Engagment Chicken

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It started with a recipe and a trip to Italy. In 1982, Kim Bonnell , a fashion editor at Glamour Magazine, gave a basic Lemon and Herb Roast chicken recipe she developed on a recent trip to Italy to a coworker to make for a long time boyfriend. A short time later, the young co-worker was engaged.  Soon the recipe was passed around to other ladies in the office, and many other engagements occurred. The recipe were published in Glamour Magazine  since 2003 and over 75 engagements have occurred. Maybe its luck or maybe it the magic of the chicken, but here is the recipe for Engagement Chicken.
Engagement Chicken(recipe from Glamour Magazine)
Serves 2 to 4
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.When the meat thermometer reads 180°F . 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 chicken rest for 10 minutes . 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.                                                                         Image result for bon appetit


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