Engagement Chicken
I found this skimming an article today. Legend has it that the women who prepared this chicken almost always eventually became engaged to the men for whom they prepared this chicken. Good to know. ;)
INGREDIENTS:
3-5 lb. whole roasting chicken, extraneous fat removed
2 whole lemons, washed
about ½ cup fresh lemon juice
kosher or other big-grain salt
fresh pepper
Preheat oven to 400. Wash chicken inside and out, and dry with paper towels. Drain it in a colander. Ideally, chicken should be out of the refrigerator for about 30 minutes before cooking. Liberally sprinkle lemon juice over and inside chicken. Follow with salt and fresh pepper, again liberally and all over outside and inside cavity. Puncture lemons with a fork all around, five or six times; place inside cavity. (If lemons are hard, roll them on the countertop before puncturing, using some pressure; this will help release juices.) Turn chicken breast side down and roast in the center of the oven at 400 for 15 minutes. (You may use a rack but it's not required.) Lower heat to 350 and turn chicken breast side up. (Use wooden spoons or mitts to do this safely.) Continue roasting for about 30 minutes. A meat thermometer should read 180 degrees, or you can jiggle the leg --- if it wiggles easily, chicken is done; if you feel resistance, continue cooking and re-check in six or seven minutes. Timing will vary depending on the oven and the size of the chicken.
(serves 2- 4)
INGREDIENTS:
3-5 lb. whole roasting chicken, extraneous fat removed
2 whole lemons, washed
about ½ cup fresh lemon juice
kosher or other big-grain salt
fresh pepper
Preheat oven to 400. Wash chicken inside and out, and dry with paper towels. Drain it in a colander. Ideally, chicken should be out of the refrigerator for about 30 minutes before cooking. Liberally sprinkle lemon juice over and inside chicken. Follow with salt and fresh pepper, again liberally and all over outside and inside cavity. Puncture lemons with a fork all around, five or six times; place inside cavity. (If lemons are hard, roll them on the countertop before puncturing, using some pressure; this will help release juices.) Turn chicken breast side down and roast in the center of the oven at 400 for 15 minutes. (You may use a rack but it's not required.) Lower heat to 350 and turn chicken breast side up. (Use wooden spoons or mitts to do this safely.) Continue roasting for about 30 minutes. A meat thermometer should read 180 degrees, or you can jiggle the leg --- if it wiggles easily, chicken is done; if you feel resistance, continue cooking and re-check in six or seven minutes. Timing will vary depending on the oven and the size of the chicken.
(serves 2- 4)