Hmmm... I’ve got one for you! Engagement Chicken!! What’s up with that! There’s been so much hype about this chicken that it’s totally piqued my curiosity! I’ve seen so many stories and read a ton of articles about women serving this dish to their men, and just like magic, he pop’s the question!Well... it doesn’t happen exactly like that! While some women have claimed that they’ve gotten a marriage proposal within a couple of days or weeks, others claim that it did nothing for them at all. So, the jury is still out on this one! I’ve always heard that the way to a guy’s heart is through his tastebuds, but this is way too crazy!
Although I haven’t tried it, I’d like to hear from those of you who have, and did it work for you? And for the rest of you who are feeling just a little bit bold and have been secretly dreaming of that June wedding, don’t “Chicken Out”! Try it and put it to the test... then let us know if wedding bells are going to be in your near future! It’s pretty simple to prepare and healthy for you too! I can’t wait to hear how many of you have actually gotten a new ring and a man out of this!
Here’s the Recipe… Good Luck!!
Engagement Chicken
Adapted from "Marcella Hazan's More Classic Italian Cooking"
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.
Adapted from "Marcella Hazan's More Classic Italian Cooking"
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.
