When my friend told me about Glamour's recipe for Engagement Chicken, I thought she was joking. But sure enough, I Googled it and there it was at the top of the page - How to Make "Engagement Chicken." Awesome. Wish I would have found this when it originally ran in 2004! If you're up for a little more fun, read some of the comments here.
I will be the first to tell you I was quite anxious to marry my now-husband, Greg. Being surrounded by weddings for years, I had planned, in my head, our wedding at least 20 times by the time we were finally engaged. If I would have known about this recipe, I am superstitious enough to have tried it - at least once, possibly twice, just to see.
For all of you soon-to-be-engaged ladies out there - yes, I have a feeling SOME of you are reading - all you need to do, supposedly, is follow the recipe below...
- 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 counter top 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. Pray he proposes soon!