Already Married Chicken Modified Engagement Chicken Food

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ENGAGEMENT CHICKEN



Engagement Chicken image

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)

Provided by Ashbabe

Categories     Whole Chicken

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 5

3 lbs whole chickens
2 medium lemons
1/2 cup fresh lemon juice
kosher salt or sea salt (to taste)
ground black pepper (to taste)

Steps:

  • 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.

ENGAGEMENT ROAST CHICKEN (BAREFOOT CONTESSA)



Engagement Roast Chicken (Barefoot Contessa) image

After making this, I want to marry myself, it tastes SO good! LOL This is quite simple, juicy and VERY flavorful, with a crispy skin. I want the onions to carmelize, so I put the 1/2 cup chicken stock and the 1/2 cup white wine into the roasting pan in the beginning. (add more if needed) Sometimes I add fresh thyme or other herbs into the lemon-onion mixture. If you don't have twine, the chicken will still be fine, but tuck the wings under. I have added either small Red or Yukon potatoes to the pan with great results, the potatoes soak up the drippings and are very yummy. This is adapted from Food Network, Ina ROCKS!

Provided by Scoutie

Categories     Whole Chicken

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 (4 -5 lb) roasting chickens
kosher salt & freshly ground black pepper
2 lemons
1 whole head garlic, separated into cloves, peeled
olive oil
2 Spanish onions, peeled and quartered
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 425 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.
  • 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, 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 while you prepare the sauce, leaving the lemons and onions in the pan.
  • Place the pan on top of the stove and turn the heat to medium-high.
  • Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens.
  • Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

ENGAGEMENT ROAST CHICKEN



Engagement Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 3 servings

Number Of Ingredients 9

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
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 425 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. 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, 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 while you prepare the sauce, leaving the lemons and onions in the pan.
  • Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

HOW TO MAKE ENGAGEMENT CHICKEN



How to make Engagement Chicken image

While watching "Anna and Kristina's Grocery Bag" a Cooking show on TV they were cooking recipes from the cookbook "100 recipes every woman should know" This is one of the recipes from that cookbook that they made. This recipe is supposed to encourage the boyfriend in proposing marriage . This is a fun cookbook for both single...

Provided by Shirley Murtagh

Categories     Chicken

Time 2h

Number Of Ingredients 5

1 - 4lb. whole chicken
1/2 cup fresh lemon juice, plus 3 whole lemons including 1 sliced lemon for garnish
1 tbsp kosher or coarse sea salt
1/2 tsp freshly ground pepper
fresh herbs for garnish (4 rosemary sprigs,4 sage sprigs, 8 thyme sprigs, and 1 bunch of flat-leaf parsley)

Steps:

  • 1. Position oven rack in the upper third of the oven and preheat the oven to 400 F.
  • 2. Remove the giblets from the chicken , wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
  • 3. Pat the chicken dry. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, inside and out. Season the chicken all over with salt and pepper inside and out
  • 4. Prick 2 whole lemons three times each in three different places with a fork and place the lemons deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that is fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing)
  • 5. Tie the legs together with Butcher's Twine
  • 6. Put the chicken in the oven, lower the oven to 350 F and roast, uncovered for 15 minutes.
  • 7. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast side up. Insert a meat thermometer in the thigh, and return the chick to the oven and roast for about 1 hour to 1 hour 15 minutes or until the meat thermometer reads 180 F and the juices run clear when the thigh is pricked with a fork.
  • 8. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
  • 9. Let the chicken rest for 10 minutes before carving. And here's the secret: Pour the juices from the roasting pan on top of the sliced chicken---this is the "marry me juice".
  • 10. Garnish with the fresh herbs and lemon slices.
  • 11. This recipe comes from the cookbook "100 Recipes every woman should know"

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  • Preheat oven to 400 degrees F. Place a rack in a baking pan and spray pan and rack with cooking spray.
  • Set aside one large sprig basil. Remove leaves from 2 sprigs and stack them, then roll tightly into a “cigar” and slice thinly into shreds. Squeeze juice from one lemon (about ¼ cup) into a small bowl. Cut remaining lemons into quarters or wedges.
  • Add olive oil, salt and pepper to lemon juice in the bowl and, using your hands, massage the mixture into all surfaces of the chicken. Pour any remaining oil into the chicken cavity.
  • Using the back of a knife blade, crush the remaining basil sprig to release oils and place this into the chicken cavity along with as many lemon wedges as will fit. Lay chicken on a rack in the prepared bake pan. Pour ½ cup water into the pan to keep drippings from burning.


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