Delicious roasted chicken Maryland pieces
My favourite piece of roasted chicken for a meal is the chicken Maryland. It contains the juicy tender dark meat of the thigh and the fun of meat on a stick in the drumstick. If you’re extra lucky you get the cloaca too for an extra special treat.
Chicken Maryland also tastes good with vegemite.
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- 1 piece Chicken Maryland pieces
- 3 tablespoons Flour
- 1 teaspoon Sesame seeds
- 1 teaspoon Desiccated coconut
- 1 teaspoon Chilli flakes
- ½ teaspoon Sea salt
- ½ teaspoon Coarsely ground black peppercorns
- 1 teaspoon Dried mixed herbs
- 4 pieces Cos lettuce leaves
- ½ cup Red wine
- 1 cup Pouring cream
- 2 tablespoons Butter
Flour (verb) the chicken with the flour, sesame seeds, desiccated coconut, chilli flakes, seas salt and pepper
Try not to split the bag and get flour all over the kitchen flour
Heat an oven proof stainless frying pan on the stove top and then add some high smoking point vegetable oil
Lightly sear the chicken skin side first
Turn over and then place into a preheated oven (150 °C) for 1 hour
Put the chicken pieces on a plate to rest for at least 20 minutes
Decant all the chicken fat from the frying pan
Heat the frying pan on the stove top
Deglase the crusty good bits with a good splash of red wine
Reduce the red wine
Add the pouring cream and then the butter until you get the sauce consistency you want
Spoon the sauce over the chicken pieces
Capture an image, for me I used a Nikon D5300 and a Tamron 90 mm MACRO lens at 1/100 seconds, f/5.0 and ISO 100.
Eat and enjoy
Wash the dishes
Write a recipe post for the blog
For an updated recipe check out my new post here.
- Chicken Maryland
- Sweet potato
- Jalapeño pepper
- Grated cheese
- Olive oil
- Diced spam
- Black peppercorns
- Worcestershire sauce
- Place about ⅓ cup of quinoa and rice into the bottom of the roasting tray
- Add ⅔ cup of water to the roasting tray
- Place a rack in the roasting tray and add the Chicken Maryland which has been rubbed with olive oil, salt and dried mixed herbs
- Place the chicken into an oven at 150 °C for 1 hour (use a meat thermometer to ensure food safety)
- Cut the potato, sweet potato and capsicum into wedges or batons
- Dice some classic SPAM®
- Finely dice some jalapeño pepper
- Put the jalapeño pepper, potato, sweet potato, capsicum and SPAM® into a large bowl and mix with some olive oil, grated cheese, cracked black peppercorns, and a dash of Worcestershire sauce
- Lay out the vegetables onto some baking paper on an oven tray
- Place the vegetables into the oven on another shelf with the chicken and cook for 1 hour
- Pull the chicken out of the oven and make sure the meat thermometer has achieved the correct cooking temperature to kill most vegetative bacteria (this is 75 °C according to chicken.org.au)
- Allow the chicken to rest for about 20 to 30 minutes (resting is really important, it helps ensure a succulent flesh)
- Scoop out the quinoa and rice from the baking tray and place half in a bowl in the refrigerator for lunch the next day with some salad leaves.
- Keep the rest of the quinoa and rice warm to serve with the chicken and vegetables
- Hopefully you’ve timed the cooking of the vegetables to coincide with the end of the resting period of the chicken
- When the chicken is rested plate up the vegetables onto a plate, then place the rice and quinoa next to the vegetables. Finally add the chicken.
- If you are French you probably made a sauce and lots of it to enjoy with the chicken, me, I’m an Australian. We don’t need sauce.
- Shoot a photograph
- Inhale the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
Here’s me eating a Chicken Maryland with quinoa rice and kale coleslaw
Here’s another version of a Chicken Maryland dish for you to check out and try.
Extra photographs of Chicken Maryland dishes
Here’s another delicious roasted Chicken Maryland recipe and again it has healthy quinoa http://yummylummy.com/2015/04/28/blogging/quinoa-makes-a-return-after-hawaii-holiday/
Check out how to make kale and quinoa taste better!