Engagement Chicken Recipe by Cindi Leive and the Editors of Glamour

Here it is: the recipe that started it all. And once you’ve made it, you’ll know why: It serves up the kind of home-cooked goodness that no restaurant meal can top. The chicken’s crispy skin is drenched in herb-infused juices (don’t forget to pour the pan drippings back over the chicken before serving or, alternately, to drizzle them over individual pieces on the plate), and the trick of turning the chicken 15 minutes into cooking keeps the meat uniquely moist. Honestly, any simple sides will work with a main course this splendid. You can go with either white wine (in which case a Riesling would be nice) or red (try pinot noir). Happy cooking— and an even happier future to you and the lucky person you’ve deemed worthy of this dish. Oh, and if you have commitment issues? Skip to the next section! This bird means business.


INGREDIENTS


1 whole chicken (approx. 4 pounds)

½ cup fresh lemon juice, plus 3 whole lemons ­including 1 sliced for garnish

1 tablespoon kosher or coarse sea salt

½ teaspoon freshly ground pepper

Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)


PREPARATION


1) 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.

2) 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.

3) Prick 2 whole lemons three times in three different places on each 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.)

4) Put the chicken in the oven, lower the oven temperature to 350 DEGREES F, and roast, uncovered for 15 MINUTES.

5) 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 degrees 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 for a stuffed chicken that is 4 pounds.

6) 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 & 151;this is the “marry me juice.” Garnish with fresh herbs and lemon slices.


GLAMOUR GIRL TIP:


Carving a bird takes a lot of practice, so don’t expect it to be perfect on your first try. The most important thing is to have a sharp knife (preferably one made specifically for carving). Start by slicing the breasts, removing as much meat as possible, and then remove the legs and the wings (using kitchen shears work swell too). Don’t worry if it looks messy; it will taste just as good.


Reprinted with permission from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life by Cindi Leive and the Editors of Glamour. Copyright © 2011. Published by Hyperion. All Rights Reserved.

http://www.epicurious.com/recipes/food/views/engagement-chicken-364889

Prove to Mom You’re Not Going to Starve Meat Loaf Recipe (Meat Loaf with Tomato Glaze) by Cindi Leive in 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life

This is the perfect recipe to prep right before you call your parents on the phone. When they ask exactly what you’re doing right this very second (because they love specifics, don’t they?), casually offer, “Oh, just making a meat loaf.” It will reassure them that you’re a capital-G grown-up, and that maybe, just maybe, they can quit their worrying.

Serves 3 to 4

INGREDIENTS:


Cooking spray
1 tablespoon olive oil
1 small yellow onion (diced)
1 garlic clove (minced)
1 bay leaf ½ medium red bell pepper (finely diced-about 1 cup)
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 pound lean ground beef or ground turkey (preferably dark meat)
1 large egg (lightly beaten)
5 tablespoons dry bread crumbs
6 tablespoons ketchup
1 ½ teaspoons Worcestershire sauce
¼ teaspoon cayenne pepper(optional)
1 teaspoon salt
½ teaspoon freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 375 ° F. Line a large rimmed baking sheet with parchment paper, and coat the paper with cooking spray. In a large skillet,heat 1 tablespoon olive oil. Add the onion, garlic, and bay leaf and cook over moderate heat, stirring a few times, until the onion is tender, about 6 minutes.
2. Add the bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Stir in the parsley and thyme and cook for 2 minutes. Scrape the onion mixture into a bowl and let cool. Discard the bay leaf.
3. In a large bowl, combine the meat, egg, bread crumbs, 4 tablespoons ketchup, Worcestershire sauce, cayenne (if using), salt, pepper, and cooled onion-and-garlic mixture. Blend the ingredients with your hands. As soon as the ingredients are well combined, stop blending even if the mix isn’t completely uniform. (Don’t overwork the mixture or you’ll risk ending up with a dry meat loaf.)
4. Transfer the meat mixture to the parchment-lined baking sheet and form it into a loaf. Alternatively, place the mixture in an 8- by 4-inch loaf pan to mold it, then turn it out onto the baking sheet. Coat the meat loaf with the remaining 2 tablespoons ketchup; if excess ketchup drips onto the parchment, wipe it off with a paper towel so it doesn’t burn while the meat loaf is baking. Bake the meat loaf for about 1 hour, until the crust is richly browned and a meat thermometer inserted in the thickest part reads 165 ° F. Let it rest for 10 minutes before slicing. Serve.

GLAMOUR GIRL TIP:

Use any leftovers to make a terrific meat loaf sandwich: In a toaster oven or broiler, toast 2 slices of your favorite bread, arranging a few thin slices of Cheddar or mozzarella cheese on one side so they melt onto the bread. Then remove the bread from the toaster, spread the plain slice with mustard and a little ketchup, and top with a slice of meat loaf, a drizzle of olive oil, a few shreds of fresh basil leaves, and the second slice of bread.

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