Christmas

Nut crusted Chicken Maryland for Christmas Day lunch

Nut crusted Chicken Maryland for Christmas Day lunch

This recipe is for one of my nieces, M. We shared Christmas Day lunch and M was keen to know how I cooked the Chicken Maryland. This recipe is dedicated to Miss M who is a wonderful human being.

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Unexpectedly, because of unusual family circumstances, I enjoyed Christmas Day lunch with some close family in Brisbane.

The tasking was clear. One brother cooked a 12-hour slowly roasted lamb shoulder, a butternut pumpkin, lamb jus, potato salad and roasted onions. My sister-in-law made a pavlova with mixed berries. My role was cooking chicken, buying prawns and preparing a salad.

I took easy options. I bought a few packets of coleslaw and garlic aioli for my salad. I was asked not to purchase my favourite kale coleslaw! Packet coleslaw is quick and it’s easy. I bought 1 kilogram of cooked unpeeled king prawns on Saturday and kept them cold in the refrigerator. After an hospital visit early Christmas Day morning all I had to do was peel the prawns and serve them with some purchased 1000 island sauce.

The only real effort was in cooking the chicken. I come from a family of dark meat lovers. We eschew the breast and crave the thigh. We want our meat to be tender, juicy and moist rather than dry and stringy.

Recipe

Print
Nut crusted Chicken Maryland for Christmas Day lunch for Miss M
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
An easy way of roasting pieces of Chicken Maryland while being interrupted and keeping the meat juicy, tender and moist with a little crunch.
Course: Main Course
Cuisine: Australian
Servings: 6
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Chicken Maryland pieces
  • Olive oil
  • Iodised salt
  • Black pepper
  • Mixed dried herbs
  • Queensland nuts
  • Peanuts
Instructions
  1. Heat the oven to 140 °C.
  2. Line a baking tray with baking paper and place the tray into another baking tray which is slightly larger.
  3. Place the pieces of Chicken Maryland into the lined baking tray and pour some olive oil over each piece.
  4. Gently rub the oil all over the outer surface of each piece of chicken.
  5. Sprinkle a little of the dried mixed herbs onto each piece of chicken.
  6. Add salt and pepper to taste.
  7. Place some Queensland nuts and peanuts into a zip lock bag and then crush the nuts with whatever tool you have available.
  8. Sprinkle the crushed nuts onto the chicken and gently press them into the skin to ensure the nuts adhere to the surface of the chicken.
  9. Pour some water into the outer baking tray. I used enough so the water was about 1.5 cm deep.
  10. Place the trays and chicken pieces into the oven and cook for 1 hour.
  11. At 1 hour turn the oven off and keep the door closed.
  12. Go and visit the hospital for a few hours safe in the knowledge the chicken will continue to cook for a little while, the water in the outer tray will maintain a humid moist environment and keeping the oven door closed with ensure the chicken remains warm and doesn’t go cold.
  13. When you get home, prepare the Christmas Day lunch banquet and make sure everyone gets a piece of Chicken Maryland with a nut crusted skin.
  14. Enjoy your Christmas Day lunch with family and good food.
Recipe Notes

I default to 500 Calories for the energy calculation for all my recipes.

 

Photographs

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Click on one photograph and then scroll through them all.

Questions and answers

Why dark meat?

It has more flavour and it’s more forgiving to cook. Breast meat can be tender and juicy but it requires a lot more attention to detail when cooking and life’s too short for that. Thigh meat will almost always be tender, juicy and moist.

Can this be applied to other poultry?

Yes. This advice is suitable for turkey and duck, although the fat content in a duck breast is higher and duck breast is more forgiving.

I thought breast was best?

Not when it comes to roasting a chook 😂

One ‘pot’ Chicken Maryland with crunchy quinoa rice

How long do you cook a Coles Chicken Kiev?

 

Christmas 2016 greetings from Yummy Lummy

Merry Christmas dear readers

If you don’t celebrate Christmas, I hope you’re enjoying whatever it is you celebrate.

If you don’t celebrate at all, I wish you a safe and peaceful day.

I just wanted to share a piece of art that my friend Jennifer did for me to celebrate Christmas.

I hope whatever you’re eating today is as tasty as I reckon this barbeque pig would taste after slowing turning and cooking for a few hours.

Looking back over 2016

This year (2016) has been pretty good for me. It started with a holiday in Hong Kong with my daughters. It was the best holiday ever. I really loved spending nine nights there and spending time with my girls. We did a lot of things including a lot of shopping. For me, the highlight was the food. OMG! I ate so much.

Work has been very fulfilling and very rewarding. I tend not to write much about work, but I am fortunate to have excellent and very supportive bosses right up to the secretary of the department. I’ve also loved being able to continue practising medicine in ACT Pathology at The Canberra Hospital. I have the perfect balance work wise.

I’m also experiencing a great balance in life too. As well as blogging here at Yummy Lummy, I’ve started a YouTube channel with some videos on the food I eat. If you have watched them I hope you enjoy them. I’d love it if you would leave comments, like the videos and subscribe.

Podcasting is fun

The other thing I’ve started this year is a podcast named Medical Fun Facts. It’s a great outlet for my sense of humour coupled with my professional interest as opposed to my food interests.

Work has been great

Work has seen me visit Manila and Helsinki this year for various aspects of the work I do.

I love reading other blogs

I’ve also been enjoying reading blogs from quite a lot of bloggers.

I’d like to shout out to my friends who I share comments with and who regularly comment on Yummy Lummy.

Jennifer over at Little Monster Girl NSFW

Lorraine over at Not Quite Nigella

Rebecca over at A Lover’s Musing NSFW

Sarah over at Travels with Choppy

Mabel over at Mabel Kwong

My Hawaiian brother the Mouse at Live2EatEat2Live

Tim over at Off Center and Not Even

Irene over at Irene Design

Karen over at Back Road Journal

Julie at Jules Strawberry. Julie is a really funny Texan who is now in California and she has really great adventures. 

So I hope you had a good 2016. Did you start something new? Did you stop anything? What has been your highlight for 2016?

For 2017, I hope to do much of the same, working, blogging, YouTube and podcasting, and of course eating! What are you planning for 2017?

I’d love it if you followed me on Twitter, Facebook and Instagram. Please subscribe to my YouTube channel and please check out my podcast and subscribe via iTunes.

Catch you soon.

PS. One thing I do mourn now at Christmas is that my favourite Christmas song, viz., Six White Boomers, is now dead to me because of the criminal behaviour of Rolf Harris toward women (the link opens an NSFW photograph). 

Christmas 2015

Christmas 2015

I’m writing this from my parent’s dining table in Brisbane.

It’s Friday 25 December 2015. It’s Christmas Day.

Merry Christmas 😃🎁🎅🎄⭐🌟🖖

My flight from Canberra to Brisbane departed shortly after 9 am. I enjoyed meeting some friends at the airport before boarding which was great.

My flight was uneventful and smooth. I was surprised how full the flight was. I managed to get an aisle seat with no one next to me so that was a plus.

The Brisbane roads were pretty barren so the journey to my parent’s place was very quick.

It was good to see Mum and Dad. It’s been a few months since I last visited. I’ve been busy with work and trying to save a little money.

As soon as I arrived mum had me preparing coleslaw. I made it with a special surprise. I added some fried shallots and crushed Queensland nuts (Macadamia). Mum had two chickens (chooks) in the oven full of her stuffing which I love. Mum made a green salad with hard boiled eggs, mango and avocado. We also had smashed potatoes (spuds). Dr48 (my middle brother) was due to arrive with roast pork and crackling, chicken wings, Moreton Bay bugs, Endeavour prawns and a lobster. Mum made a seafood sauce to go with all the seafood. Dr48’s wife (SIL) brought along a pavlova (you know that Australian invention that people from New Zealand claim they invented).

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I feel so full. I had three plates of lunch followed by a big slice of pavlova with ice cream.

It’s been a good day. It was good seeing my brothers. It was good seeing Mum and Dad.

I feel so full. I’m not having any dinner. I think if I tried eating more I’d make myself feel sick.

I hope you had a great Christmas Day.

Tell me what did you eat for Christmas 2015?

Christmas lunch

Christmas lunch is always fantastic also when it’s on Christmas day 

This year I spent Christmas Day in Sydney with Bron and her sister Lou.

The day itself was fantastic weather-wise. It started warm and sunny and ended with a beautiful lightning show. The thunder wasn’t that good but the rain was glorious. It was also warm and a little muggy. I could feel my skin drinking in the muggy goodness. I love that feeling of perspiration on my brow without doing anything. 

So the plan for lunch was for a small turkey (~4.5 kg), stuffing, ham, roast spuds (potatoes for refined readers), roast parsnips, roast carrots, and cauliflower cheese. There was also bread sauce, I didn’t have any. I don’t get bread sauce 

With the sage and walnut (and bacon) stuffing the turkey weighed in at about 5 kg which meant about 200 minutes cooking at 180 °C followed by a covered rest for 60 minutes. The ham was ready straight from the refrigerator but was dressed with cloves for show.

After lunch and during the thunderstorm Bron heated up a Christmas pudding and made vanilla custard from scratch. The custard was perfect. 


 

I over exposed this photograph. The background is blown out. The ham though was very nice and the cloves studs were a nice touch. 

Ham studded with cloves SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.2, 1/60sec, ISO 125
Ham studded with cloves SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.2, 1/60sec, ISO 125

 

I tried to slice the ham thinly but wasn’t very successful. Who cares, everyone likes thick cut ham don’t they? 

Ham and cloves SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 200
Ham and cloves SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 200

 

The turkey looks good out of the oven.

Turkey out of the oven after resting for 60 minutes SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 640
Turkey out of the oven after resting for 60 minutes SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 640

 

Nothing like a well stuffed bird.

Turkey from the good end after resting for 60 minutes SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 640
Turkey from the good end after resting for 60 minutes SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 640

 

I tried to truss up the bird to keep the stuffing in. My knot work isn’t as good as it used to be  

Turkey from the oven after resting for 60 minutes. I didn't truss it up very well. At least it kept the stuffing in. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 250
Turkey from the oven after resting for 60 minutes. I didn’t truss it up very well. At least it kept the stuffing in. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 250

 

Regular readers know my favourite piece of any poultry is the cloaca. 

My favourite part of any poultry. The cloaca. It's full of fatty goodness. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 320
My favourite part of any poultry. The cloaca. It’s full of fatty goodness. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 320

 

I love carving meat. Being able to dissect an animal is so much fun. Unfortunately I didn’t have a sharp carving knife for this job. I did it with a bread knife which meant muscle strands were pulled and the skin was a little ragged. The turkey though was perfectly cooked which made the dissection easy and still very pleasurable.

Turkey all carved up. I do like to dissect the flesh of animals. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/400sec, ISO 100
Turkey all carved up. I do like to dissect the flesh of animals. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/400sec, ISO 100

 

Plate number one. I didn’t photograph subsequent plates.

My first plate for lunch. Turkey humerus, stuffing, ham, cranberry sauce, distressed spuds cooked in duck fat, roasted carrots and parsnip with a generous helping of cauliflower cheese. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/100sec, ISO 100
My first plate for lunch. Turkey humerus, stuffing, ham, cranberry sauce, distressed spuds cooked in duck fat, roasted carrots and parsnip with a generous helping of cauliflower cheese. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/100sec, ISO 100
The turkey's cloaca. I saved this to nearly the end to savour it. It was rich and juicy and oily and fatty. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/80sec, ISO 100
The turkey’s cloaca. I saved this to nearly the end to savour it. It was rich and juicy and oily and fatty. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/80sec, ISO 100

 

I like my pudding swimming in warm luscious freshly made custard with real vanilla in it. 

Christmas pudding with custard. Check out the vanilla. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/60sec, ISO 1250
Christmas pudding with custard. Check out the vanilla. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/60sec, ISO 1250

Bron and Lou cooked a fantastic Christmas lunch. It was delicious.  

What did you eat for Christmas lunch? What dessert did you have? Do you like custard? Share with me what you enjoyed on Christmas day.

Christmas dinner

So I’m up in Brisbane a little earlier than usual. I’m here to help Mum and Dad for a few days while Mum continues her recovery from spinal surgery. She’s doing well and maintaining her exercises. I’m pleased to see her getting around and moving better than I imagined. I’m still trying to convince her though that things like ironing and perfect hospital corners on her bed are not essential to living and enjoying life. 

Given that I’m in Brisbane earlier than usual I was so happy that Miss13, Miss17 and Miss19 came for a visit yesterday for Christmas dinner 

I started the day knowing I had a lot of cooking and food ahead of me. 

Vegemite on toast bathed in butter SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 800
Vegemite on toast bathed in butter SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 800

Vegemite on toast, also known as the breakfast of champions.


For lunch I made a simple smoked salmon and sour cream on toasted wholemeal bread plate for Mum and Dad. They both enjoy smoked salmon and sour cream. I should have bought bagels. 

Smoked salmon and sour cream SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/13sec, ISO 400
Smoked salmon and sour cream SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/13sec, ISO 400
Smoked salmon and sour cream on toasted wholemeal bread SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/20sec, ISO 400
Smoked salmon and sour cream on toasted wholemeal bread SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/20sec, ISO 400

In the afternoon as I was thinking about preparing for dinner I got some cheese out for Dad. Dad loves cheese and this was a treat for him. What I also love about my daughters is they will try anything, even smelly cheeses. Miss13 said it wasn’t something she’d actively go looking for again but understood when I explained our palates change over years and as she gets older she may appreciate cheeses like this more. I love the spirit of Miss17, from an early age she’d try things, like oysters. I remember the first time she wasn’t that impressed but she made a conscious decision at a young age to try one every time we went out and now she loves oysters.

For afternoon tea we had Roquefort, Castella white and a Tlba cheddar SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 1250
For afternoon tea we had Roquefort, Castella white and a Tlba cheddar SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 1250

Christmas dinner is usually quite large in the Lum household. I tried to explain to Mum we could do something simple and still enjoy it. So I suggested we limit ourselves to two meats and just a salad plus some spuds (potatoes for refined readers). 

So here we have a series of photographs that I shot as dinner was being prepared. I’m grateful to Miss17 for help with the salad and of course Mum who supervised and made the apple sauce even though I was meant to be looking after her. 

So I apologise in advance for the number of photographs in this post but what you won’t see is the number of photographs I shot and are still in my Adobe Lightroom library. 

Rolled pork shoulder prior to being rubbed SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 1250
Rolled pork shoulder prior to being rubbed SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 1250
Rolled pork shoulder after a rub of Chinese five spice and pepper with some star anise plugged in and bathing in sherry and whisky SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 2000
Rolled pork shoulder after a rub of Chinese five spice and pepper with some star anise plugged in and bathing in sherry and whisky SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 2000
Our chicken before roasting. I love this angle. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 2500
Our chicken before roasting. I love this angle. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 2500

Chicken

Rolled pork shoulder out of the oven SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 3200
Rolled pork shoulder out of the oven SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 3200
Roast chicken out of the oven SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 2500
Roast chicken out of the oven SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 2500
Roast chicken out of the oven SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 5000
Roast chicken out of the oven SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 5000
Roast pork and roast chicken after carving SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 1250
Roast pork and roast chicken after carving SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 1250
Roast pork and roast chicken after carving. More of the chicken in this view. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 2000
Roast pork and roast chicken after carving. More of the chicken in this view. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 2000
This salad had carrot, cos lettuce, Lebanese cucumber, tomatoes, mangos, avocados, and nectarines SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/250sec, ISO 6400
This salad had carrot, cos lettuce, Lebanese cucumber, tomatoes, mangos, avocados, and nectarines SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/250sec, ISO 6400
Smashed potatoes with mayonnaise SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 2500
Smashed potatoes with mayonnaise SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 2500
Our simple dinner setting SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 5000
Our simple dinner setting SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 5000
Our simple dinner setting SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 4000
Our simple dinner setting SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 4000
Our simple dinner setting SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 4000
Our simple dinner setting SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 4000

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My plate SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 6400
My plate SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 6400

And then we had dessert 

Dessert was red and green jelly with peach slice embedded and three types of ice cream SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 3200
Dessert was red and green jelly with peach slice embedded and three types of ice cream SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 3200

It was a good day with my parents and daughters. The weather in Brisbane was warm and it was moist. My skin was happy and I was happy. 

I bought Mum flowers for her birthday next week. The Lotus pod reminded me of Canberra's Skywhale because it looks like a carbuncle. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 3200
I bought Mum flowers for her birthday next week. The Lotus pod reminded me of Canberra’s Skywhale because it looks like a carbuncle. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/60sec, ISO 3200
I bought Mum flowers for her birthday next week. The Lotus pod reminded me of Canberra's Skywhale because it looks like a carbuncle. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/60sec, ISO 12800
I bought Mum flowers for her birthday next week. The Lotus pod reminded me of Canberra’s Skywhale because it looks like a carbuncle. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/60sec, ISO 12800

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So if you’ve made it this far thanks for reading. 

Please feel free to leave a comment and tell me what you have planned for your Christmas dinner.