Can chicken put a ring on it?

May 12, 2011 at 8:03 pm | Posted in Uncategorized | Leave a comment

Last month, Glamour Magazine released their new cookbook, “100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life.”  Chicken so good that it turns boyfriends into fiancés.  What decade is this?!?

Horrifying, right?  I was so horrified that I had to try it out for myself, right away.  And evidently, this is something that a lot  of people know about – check out these google search results.  Women everywhere – I am so disappointed in us.

This recipe was pretty good.  It’s certainly better than Dying Alone Porkchops.  I don’t even really liked cooked onions, and these onions were seriously one of the most delicious things I have ever eaten.  Now you can try this too!

Here’s what you’ll need:

  • 1 5 pound roasting chicken
  • salt and freshly ground black pepper
  • 2 lemons
  • 1 whole head garlic, peeled
  • Good olive oil
  • 2 Spanish onions, peeled and thickly sliced (just big old white onions!)
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1 tablespoon all-purpose flour

Preheat the oven to 425 degrees.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken.  Cut the lemons in eighths, place one lemon  in the chicken along with the garlic and reserve the rest of the lemon slices.  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 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.

Add the drippings to a saucepan 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.  (this is called the “marry me” juice)

Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Do you think we enjoyed it??

(Result?  Matt said it was good, but not the best thing I’ve ever made. )

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