In Australia, Chicken Maryland refers to a cut of chicken that includes both the thigh and drumstick, with the skin on. This cut is popular for its juiciness and flavour. It is a versatile cut that can be used in various cooking methods, making it a favourite for many people.

I feel fortunate when a chicken maryland has the cloaca attached.

Post-publication addition.

Otherwise, chicken maryland is a traditional American dish originating from the state of Maryland. It seems to be a combination of southern fried chicken and cream gravy. The chicken is pan-fried in a heavy skillet and then covered tightly to combine steaming and frying. The gravy is made with a mixture of flour, chicken stock, heavy cream, salt, and pepper.

Names in Other Countries

• United States: Whole chicken leg quarters
• United Kingdom: Chicken legs

Cooking and Eating Characteristics

Chicken Maryland is known for its juicy, tender meat and crispy skin when cooked properly. It is a substantial piece of meat that is more flavourful and juicier than individual drumsticks or thighs due to its larger size and bone-in nature.

Preferred Cooking Techniques

To optimise the texture and flavour of Chicken Maryland, the following cooking techniques are preferred:

1. Roasting: Slather the chicken in herb and garlic butter, then roast until golden and crispy.
2. Baking: Bake with a mixture of butter, garlic, and herbs for a moist and flavourful result.
3. Pan-Frying: Pan-fry and then cover to seal in heat, providing a moist and flavourful result.
4. Barbecuing: Barbecue for a smoky flavour and crispy skin.

Nutrient Values

Here is a detailed list of the nutrient values for Chicken Maryland (per 100 grams):

• Calories: 196 kcal
• Total Fat: 15 g
  • Saturated Fat: 4 g
• Protein: 16 g
• Carbohydrates: 0 g
• Sodium: 59 mg
• Cholesterol: 84 mg

Protein: Chicken Maryland is a source of protein, for muscle growth and repair.

Vitamins and Minerals: It provides vitamins and minerals such as Vitamin B12, Vitamin D, Iron, and Zinc.

Saturated Fat: Consuming chicken with the skin can increase the intake of saturated fat.

Cholesterol: Chicken Maryland contains cholesterol.

Foodborne Illness: Improper handling and cooking can lead to foodborne illnesses. Notably infections, e.g., salmonellosis, campylobacteriosis, and listeriosis.

Reasons Some People Dislike Chicken Maryland

1. Texture: Some people may find the texture of dark meat less appealing compared to white meat.
2. Flavour: The stronger flavour of dark meat may not be preferred by everyone.
3. Fat Content: The higher fat content in Chicken Maryland may not appeal to some.

Chicken Maryland is a versatile and flavourful cut of chicken.

Ingredients

• Chicken Maryland pieces — ×2
• Salt

Equipment

• Water bath
• Precision cooker
• Gas torch

Instructions

1. Unwrap the chicken.
2. Season with salt.
3. Leave uncovered in the refrigerator overnight.
4. Place the chicken into a BPA-free plastic bag and vacuum seal.
5. Cook for 2 hours at 76 °C (170 °F) in a water bath.
6. Remove the chicken from the bag and dry the skin and flesh with absorbent paper.
7. Brown the skin with a gas torch.
8. If you can tolerate spices, try some freshly ground black pepper.
9. Serve on a dinner plate and eat with your fingers, or if you’re more refined than me, use a knife and fork.
10. Butter is a delicious accompaniment.

Thoughts on the chicken

I like chicken thigh meat. Cooking with a precision cooker in a water bath always results in succulent meat (in my experience).

If you cannot afford a precision cooker and water bath, I’d use an oven and a wireless meat thermometer.

Photographs

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