The Engagement Chicken
I was initially going to try and call this something other than the very reason why I wanted to make it to begin with.. still no ring yet but after my second round of making this delish bird I had to share..
I was pretty intimidated to be honest.. I mean an ENTIRE Chicken? Like the whole thing?? Idk why but it just seemed like a bit muchh.. Turns out it is.. so. easy.
With literally only 4 ingredients, if you can read.. You can make this chicken. By the second time around I did it completely by myself, it can be a tad awkward but I assume with time I’ll get better..
“Whether you cook it with someone you love or eat it alone watching Netflix, this recipe has stood the test of time.”
By Glamour
INGREDIENTS
—1 whole chicken (approximately 4 pounds)
—1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
—1 tablespoon kosher or coarse sea salt
—1/2 teaspoon freshly ground pepper
—1 Rosemary sprig ( a sprinkle of Italian seasoning, I just can’t help myself )
*recipe calls for Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)
Directions
Position an oven rack in the upper third of the oven and preheat the oven to 400°F. 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.
Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that's fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
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 chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
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. Garnish with fresh herbs and lemon slices.
I recently served this dish with steamed beets and a very simple arugula salad. I wanted the chicken to be the star of the show you know?
Salad
Arugula ( or Rocket lettuce for some of you ) tossed in a light olive oil and salt and pepper.. so simple.. its perfect.
Also pairs well with asparagus and sweet potatoes..
We’re not done yet.. to get the ABSOLUTE MOST of this bird.. keep reading for the gold at the end of this meal..
Better Than Botox Bone Broth
courtesy platingsandpairings.com
Of course we got alil extra after we ate this.. just didn’t seem right to discard of the carcaus without getting the most out of it..
For all the benefits click here
Basically scrap this bird totally clean .. which you will because this makes great leftovers.
Then place in your crockpot and adjust measurements according to the size of your chicken
Ingredients
2 carrots chopped medium
2 celery stalks chopped medium
1 medium onion chopped medium
2 cloves garlic
3.5 lb beef or chicken bones or combination of both
Kosher salt
2 tablespoons apple cider vinegar
water
Directions:
+ Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
+ Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You'll be straining these out before consuming the broth.
+ Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
+ Add 2 tablespoons of apple cider vinegar (you won't notice the taste).
+ Cook on low and cook for 18-72 hours. WE DID 13 hours.. while we slept ZZzzzz
Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
