Engagement Chicken

Glamour Magazine folklore tells the tale of a magical chicken, a chicken so delicious, so irresistible, men fall into a spell and begin to think of marriage. The story of this magical chicken dates back nearly 30 years, when then-Glamour fashion editor Kim Bonnell gave the recipe to her assistant, who made it for her boyfriend. A month later, they were engaged. The recipe got passed along to other women, three of which later became engaged. This magical recipe was promptly dubbed “Engagement Chicken.” In 2004, the recipe was published in Glamour Magazine. Since then, over 60 readers have become engaged after making this chicken for their loved one. Even Beth Ostrosky, Howard Stern’s wife, admits to making this dish not long before she and Howard became engaged.

Six years ago, I came across the Engagement Chicken recipe and decided to make it for my then-boyfriend. When I placed the roasted chicken on the table, my boyfriend gawked. Never before had I made such a beautiful chicken, roasted to a perfect golden brown. One bite and he was hooked. He marveled at the juiciness of the bird, the hint of lemon, the crispness of the skin. When he looked at me, I could see stars in his eyes. Three weeks later, my boyfriend proposed.

Seriously? No! Until recently, I had never heard of Engagement Chicken. I found the tale quite intriguing, though. I mean, a chicken so delicious that it made men think of marriage? It sounded extremely far fetched. Regardless, I decided to give it a try. For years, I had been searching for the “perfect” roast chicken recipe. You know, the kind of recipe you always go back to, because it’s simple yet delicious. Well, my search is over. This is the perfect roast chicken recipe.

On a side note, I apologize for the not-so-good photo of this amazingly delicious chicken! It didn’t occur to me until after I carved the chicken that I should have taken a picture of it breast-side up!

Engagement Chicken

Tweaked from Glamour Magazine

What You’ll Need:

1 (3 to 4 lb) chicken
Kosher salt
freshly ground black pepper
½ cup fresh lemon juice, plus 2 additional lemons, cut into quarters
10 cloves garlic, smashed
2 onions, thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock
1 tablespoon flour
Extra Virgin olive oil

Preheat the oven to 400 degrees.

Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let drain for about 2 minutes. Pat dry with paper towels. Place the chicken, breast side down, in a medium roasting pan. Pour the lemon juice all over the chicken, inside and out. Place the smashed garlic cloves inside the cavity of the chicken, along with six of the lemon quarters. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen twine. Place the sliced onions and remaining lemon quarters around the chicken in the pan. Season with salt and pepper. Pour the wine and chicken stock into the bottom of the pan.

Put the chicken in the oven, lower the temperature to 375 degrees, and roast for about 1 hour and 15 minutes, until the juices run clear. If the skin begins to darken too much, tent lightly with aluminum foil while roasting. Once done, remove the chicken and place on a platter. Cover with aluminum foil and allow to rest for 10 to 15 minutes while you prepare the sauce.

Place a small saucepan on the stove, over medium-high heat. Add a few tablespoons of the chicken juices, then sprinkle in the flour. Stir constantly, until it thickens. Add the remaining juices from the roasting pan, including the onions. Let simmer for 10 to 15 minutes, until the sauce reduces. Carve the chicken and serve with the warm sauce and onions. Wait for a proposal.

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