Want a Rock? Get Your Chicken On
This is my version of the popular Enagement Chicken :) Well, I didn't get the "rock" because of it..well, at least I don't think so...
In its January 2004 issue, Glamour printed instructions on how to make Engagement Chicken (search), a dish that at that time had inspired the boyfriends of three women to pop the question.
Since then — in a case of what came first, the chicken or the ring? — the magazine has received 21 letters (and counting) from women who say this simple meal was the magic trick that got them a rock.
Ingredients
- 1 (4 to 5 pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- 1 large onion, quartered
- 3-4 sprigs of Rosemary (this is my unique ingredient)
- Good Extra Virgin olive oil
Directions
Preheat the oven to 425 degrees F. Cook at 375 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken.
Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
Add the Rosemary sprigs inside the chicken, save a small sprig for decoration on top when Chicken is done.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes at 375, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes before serving
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken.
Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
Add the Rosemary sprigs inside the chicken, save a small sprig for decoration on top when Chicken is done.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes at 375, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes before serving
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