Piping hot from the oven - talk about chicken butter essence!!Was suppose to use a whole chicken but M was a little concerned that our guests would not be too keen on breast meat. Also none of us are able to decently carve meat off the bone - when dinning with just family, we normally use pair of scissors to cut up the meat or tear them off almost like barbarians that'd been starved for a week!! Ssssh....but since we have guest, need to behave a little more 'refined' lar, ha ha. So that is how we ended up with chicken leg or chicken maryland (ie. both drumstick and thigh), deboned for easier consumption.
Marinade
160g soften butter
3 tsp thyme (used both dry and fresh)
1 tsp fresh parsley
2 tsp chives
salt and pepper (to taste)
Zest of 2 lemons
And also added a dash of other dry herbs – sweet basil and mint
8 chicken leg or chicken maryland, washed & cleaned
Method:
1. Mix all everything up until you get a nice butter paste.
2. Rub onto chicken including under the skin. Stuff 2 sprigs of fresh thyme under the skin.
3. Marinade overnight for deeper flavour.
4. When ready to roast, take chicken out of refrigerator at least 30 min.
5. Cut lemon into slices and stuff in between skin and meat.
6. Lay on baking tray and add rub additional butter marinade (if there are any leftovers) on top of chicken skin (Found I had plenty marinade left, next time will reduce the amount of butter required by at least 20g). Otherwise brush with a little olive oil or melted butter before baking.
7. Bake in preheated oven at 200 degrees for 30 – 35 min or until juice runs clear.
8. Rest chicken for 10 min before serving.
9. Before serving, remove under chicken skin the earlier stuffed slices of lemon and sprigs of fresh thyme.
Gravy sauce
10. Drain (please do not throw this down the drain, best to pour into smaller plastic bags with a few paper towels in them to absorb the liquid) all but 2 tbsp of drippings (that will be the chicken butter essence) on the tray.
11. Heat tray up, stirring the base of the tray and stir in about 1.5 – 2 cups your preference of milk, stock, water, cream, juice or wine (you can opt for half and half pairing) until boiling.
12. Stir in 2-3 tbsp of cornflour mixed which has been diluted with some water to thicken the gravy.
13. Season to taste with some salt or pepper and pour into serving jug.
6 comments:
Yum! Not familiar with chicken maryland, but it looks delish. Thank you for this simple yet tasty looking recipe :)
sheri, we call that part of the chicken drumstick together with the thigh 'chicken maryland' - not sure why but that is how the butchers name them. It was tasty but think more fun with a whole chicken.
ooh, ok. I think we just call it "leg" when the drumstick and thigh are together. Kids prefer dark meat too :)
Javapot, I just now the term 'chicken maryland' after do the blogging, kind of little behind for the cooking terms hehehe ... Always love the golden brown looks after roasting. The smells must be very nice, great cooking Javapot!!
Lia Chen, Actually come to think of it, not sure whether its an Aussie term. Ok just check the shop leaflets in Msia actually called 'Chicken whole leg' - haha, so pretty similar with u sheri. Ok not to confuse people i'd better clarify my post.
http://en.wikipedia.org/wiki/Chicken_Maryland - also confirms in Oz we call them that. sorry for the confusion folks.
Butter makes everything taste wonderful!!! Thanks for sharing your recipe with us, yum!
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