how to become mrs. purdue

glamour.com's "Save The Date" blog, subtitled "FOR BRIDES (AND THE PEOPLE THAT HAVE TO PUT UP WITH THEM)" is something that was just shared with me.  I don't like to say I'm surfing the wedding sites, but seeing as if I'm now a self-proclaimed professional bridesmaid, I might as well do some market research.


If you feel you've tried everything like making your computer homepage Tiffany's, or photoshopping your faces into a really great "mock" wedding photo, or saying you are a born-again virgin until you're engaged ... according to the staff at Glamour, you're clearly not trying hard enough.  You need to be making Engagement Chicken.


The article claims this charmed recipe has been passed around for 26 years now.  It all started when a then-fashion Glamour editor gave the recipe to an assistant.  She cooked it for her boyfriend and was engaged a month later (they now have three kids).  It's tried and tested (who knew!) and if you're like a few of my friends waiting on a sparkler, it might be worth a shot.


A recent blog post asked for readers to write in on the success of making Engagement Chicken.  I very much appreciated the first comment (what to try when the poultry doesn't work), but apparently girls are putting this tactic in their back pocket.


I'm not sure what I can offer if your man is a vegetarian, vegan or alektorophobic (chicken of chicken) ... but let me know if you try this out and need me to be your bridesmaid!


Engagement Chicken

Serves 2 to 3 (if you're into that)

• 1 whole chicken (approx. 3 lb.)
• 1/2 cup fresh lemon juice
• Kosher or sea salt
• Ground black pepper
• 2 lemons, plus 1 for garnish
• Fresh herbs for garnish

Place rack in upper third of oven and preheat to 400°F. Remove giblets, wash chicken inside and out with cold water, then let it drain, cavity down, in a colander until it reaches room temperature (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick two 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 bird breast-side down on a rack in a roasting pan, lower heat to 350°F 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°F, 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. Garnish with fresh herbs and lemon.