I was listening to the radio this morning and talk radio host asked listeners if they had ever heard of Engagement Chicken. He stated that he heard about it on the news this morning and that Glamour magazine had done a story on this in 2004 and provided a recipe which was to help a women become engaged. So, I did some investigation…Got your attention?
Apparently, someone was given this recipe and during dinner with her boyfriend, he dropped down to one knee and asked her to marry him. She went to work and told her story and this recipe became known as engagement chicken. She then shared it with three other women and they fixed it for their boyfriends and all became engaged.
Glamour magazine has come up with several other recipes for other occasions, but I thought I would share this one. Remember, once you become engaged, contact our wedding facility and let us help you create the wedding of your dreams!
Here’s to all the single ladies!!!…
RECIPE: GLAMOUR MAGAZINE’S ENGAGEMENT CHICKEN
Serves 2 to 4
1 whole chicken (approximately 4 pounds)
½ cup fresh lemon juice, plus 3 whole lemons — including 1 sliced for garnish
1 tablespoon kosher or coarse
½ 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 degrees. 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 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 degrees, 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 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 degrees 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 with fresh herbs and lemon slices.