Friday, February 13, 2009

valentines foodie: part two

So, Glamour has been touting this magical recipe as the be all-end all to yumminess that makes him want to propose since 2004. I am not sure if I believe all that baloney, but I will reprint it here in case you want to give it a shot.

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. 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. Serve with veggies/starch of your (his) choice.

Ed Note: I would suggest adding 10-15 additional minutes to the cooking time. Nothing says "I love you" like pink, undercooked chicken.

Recipe and pic via Glamour.

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