- 7 years ago
- Wedding: July 2011
Now, I know how you Bees are with your engagement chicken. Although I was already engaged, I was fascinated by the concept when I joined Weddingbee. So I made your Engagement Chicken. And it was pretty good. Lemony. I added some chardonnay to the lemon juice – make sure you do that.
But here’s what I made tonight. It’s not significantly trickier, but it is more delicious. I call it “drunken chicken.” Anyone can do this. I’ve broken it down really simply in case you’ve never cooked before. You can do this.
1 whole chicken
Rum. A lot of rum. Go ahead and pour yourself a glass on the rocks while you cook.
3 tablespoons fresh lime juice + 1 whole lime
2 tablespoons brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 teaspoons black pepper
1/2 teaspoon salt
1 teaspoon ground thyme
Preheat your oven to 325 degrees. Take out the chicken gizzards and give it a quick rinse under the tap. Put it in a roasting pan.
In a small bowl, combine the lime juice, 3 ounces of rum (don’t be stingy), and brown sugar, and set that aside.
In another small bowl, mix the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme. Be a little creative with the spices if you want. This is cooking, not chemistry class.
Brush the chicken lightly with olive oil. It doesn’t have to be perfect – just try to make sure that olive oil has touched everywhere on the chicken at some point. I use my fingers, but you can use a brush if you gotta.
Coat the chicken with the spice mixture. Sorry ladies – for this, use your fingers. Cover it all over, top and bottom.
For good measure, grab an extra lime, and squish it a few times in your hands. Poke it 4 times with a fork, and stuff it into the chicken cavity. This is going to be awesome.
Cook the chicken for 20 minutes, then baste it with the rum mixture. Continue to cook it and baste it with the juices it’s cooking in, plus another ounce of rum, every 20 minutes. Cook it for 90 minutes if you’ve got a nice oven, or 105 minutes if you have a crappy oven like mine. I like to turn it over a couple of times so it gets evenly crispy.
For extra deliciousness, watch reruns of Arrested Development as you cook.
Let that puppy sit for about 10 minutes before carving. It’s spicy, moist, flavourful, and now your house smells awesome. Serve with Cuba Libres with lots of ice and lots of lime.
I, Beluga, personally guarantee that anyone who eats the drunken chicken will propose to you on the spot.