Engagement Chicken Recipe #83772
A chicken with ultracrisp skin and a subtle lemon flavor. Rumor has it that if you cook this for your boyfriend he will propose.. here's to hoping. :o)
3 lbs whole chicken
2 medium lemons
1/2 cup fresh lemon juice
kosher salt or sea salt (to taste)
ground black pepper (to taste)
2-3 servings Change size or US/metric
Change to: servings US Metric
1 hour 10 minutes 20 mins prep
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 temperature (about 15 min) 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 the countertop with your palm to get juices flowing.) Place the chicken breast-side down on a rack in a roasting pan, lower heat to 350 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, 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.
Serve with boiled new potatoes tossed with olive oil and fresh chopped parsley and/or steamed asparagus with butter.
Enjoy.Does any one have a recipe for an Engagement Chicken?
Engagement Chicken
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Recipe Information
Source:
John
Serves/Makes:4 or more
Ingredients
1 whole chicken (approx. 3 lbs (1.4 kg).)
2 medium lemons
1/2 cup (125 ml) fresh lemon juice
Kosher or sea salt
Ground black pepper
Preparation
Place rack in upper third of oven and preheat to 400 degrees (200 C.).
Remove giblets.
Wash chicken inside and out with cold water.
Let chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).
Pat dry with paper towels.
Pour lemon juice all over the chicken (inside and out).
Season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
Place the bird breast-side down on a rack in a roasting pan.
Lower heat to 350 degrees (175 C.) and bake uncovered for 15 minutes.
Remove from oven and turn bird breast-side up (use wooden spoons).
Return it to the oven for 35 minutes more.
To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees (80 C.), or juices should run clear when pricked with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.
Comments
Glamour Magazine's January ';Menu of the Month'; for Engagement Chicken has led to three marriage proposals (that they know of)and was such a smash that even Howard Stern's girlfriend tried it. Hope this is the recipe you're looking for.
Please see the link below. It sounds yummy!! I will have to try it myself.
Description:
Chicken flavored with lemons.
Source:
Glamour Magazine
Serves/Makes:4
Ingredients
1 whole chicken - approx. 3 lbs (1.4 kg).
2 medium lemons
1/2 cup (125 ml) fresh lemon juice
Kosher or sea salt
ground black pepper
Preparation
Place rack in upper third of oven and preheat to 400 degrees (200 C.).
Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until reaches room temperature (about 15 minutes).
Pat dry with paper towls.
Pour lemon juice all over the chicken (both inside and out).
Season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees (175 C.) 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.
To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees (80 C.), or juices should run clear when chicken is pierced with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.
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