Chicken marylands: such an under-utilised cut of chicken!
Cheap, juicy, flavourful, hard to stuff up.
Its like roast chicken, without the mess of carving.
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Chicken marylands (aka chicken leg quarters)
Chicken maryland is amassively underrated economical cut of chicken.
- Why its juicier because its a larger single piece of bone-in meat.
Which means less juice-escaping-crevices by meat weight = juicier meat.
What is a chicken maryland to you?
Its calledwhole chicken leg quartersin the States and justchicken legsin the UK.
I know its confusing, but at least the cut is easily identifiable!
This immediately got added to my ever-growing List of Things To Make.
This did not get added to my List of Things To Make!
PS I put this little table together just to clear up the confusion in my head.
Though it might be useful to you too.
Ingredients you need
Today, were roasting this chicken slathered in a herb and garlic butter.
Heres what you need for the butter see above for the photo and talk about the chicken marylands!
Herb & garlic butter
Thyme and rosemary Fresh is best, for maximum flavour impact.
However, dried will work as a substitute.
Garlic Fresh and only fresh!
Jarred stuff just doesnt compare its sour and doesnt have real garlic flavour.
Unsalted butter I prefer using unsalted so I can control the amount of salt.
However, if you only have salted it will work too, just halve the salt.
Dont worry, its not hard access is easy with this cut of chicken!
Mixsoftened butter with garlic, herbs and salt.
(If you dont have one, very finely chop it).
Loosenthe skin using a tablespoon.
The spoon hugs the curves of the chicken flesh so it wont pierce the skin.
Slatherbutter under the skin.
Its easy, I promise lift skin, stuff butter under then spread by pressing/pushing on the skin.
No need to be exact here, the butter melts and runs everywhere anyway.
Even if you spread a wad in the middle thatll do the trick.
How much butter where Put about 75% of the butter under the skin.
It doesnt need extra butter help!
Roastfor 50 minutesPut the chicken in a baking dish skin side up.
Pour the wine around then roast for 50 minutes.
Bastetwice at the 30 minute and 40 minute mark (ie spoon pan juices over the chicken skin).
Restfor 5 minutes before serving, using the juices in the roasting pan as the sauce.
That stuff is pure gold!!
I can also see a pile ofSauteed Green Beans with GarlicwithCreamy Buttery Mashed Potatoon the side.
Love to know what youd serve this with for company.
(Or….perhaps not unsuccessful!)
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