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[wendlesora]

My mother use to generate Poultry Maryland but I by no means got her formula for this. I recall it had been breaded chicken cutlets served with sausage and a white sauce/gravy. I think I could determine the breaded chicken and sausage region of the formula but-don't recognize how the gravy is performed. It truly could be ideal if I'd the whole formula to make certain properly it is made by me. Anyone have a recipe they may reveal?Thanks for the help!

[wal49]

It's achievable the gravy is one thing my mom just decided to add to the recipe. Thanks so a lot for your aid!

[ascott]

May well be. I've by no means experienced it on Maryland chicken.(Clearly I've seldom witnessed poultry Maryland in Maryland.)I believe when your mom was frying up bacon, she likely did a cream gravy like they are performing with sausage gravy. The gist of it goes such as this:Fry-Up the bacon. Conserve about 2 tbsp of the grease.Cook two tbsp of flour in the bacon fat until it becomes a small brown and smells nutty.Gradually stir in 2 cups dairy or(if your veins might take it) half-and-half. Continue steadily to stir prior to complete mixture is thickened, about five minutes. Serve right away, or it'll become goop.For chicken gravy, you had contain several excellent grinds of black pepper to it, to taste.I guess the marinade your mom made was along these lines. An identical sauce is served with chicken-fried steak, which normally originates from a tiny additional south but is an exceptional dish.

[deshi]

OK, I went back and looked closer to the numerous Chicken Maryland recipes at the link I gave you, but regrettably, none look to have a white sauce/gravy. Sorry!Kat

[Ben]

***caseycat*** said: 2 OK, I went back and looked closer to the several Chicken Maryland recipes at the link I gave you, but unfortunately, none seem to have a white sauce/gravy. Sorry!Kat 52 months ago

[Agustin]

PamPerdue replied to post #3: 4 Could be. I've never had it on Maryland chicken.(Of course I've rarely seen chicken Maryland in Maryland.)I suspect that if your mother was frying up bacon, she probably did a cream gravy like they do with sausage gravy. The gist of it goes like this:Fry up the bacon. Save about 2 tbsp of the grease.Cook 2 tbsp of flour in the bacon grease until it turns a bit brown and smells nutty.Slowly whisk in 2 cups whole milk or(if your arteries can take it) half-and-half. Continue to whisk until the whole mixture is thickened, about 5 minutes. Serve immediately, or it will turn into goop.For sausage gravy, you'd add several good grinds of black pepper to it, to taste.I bet the sauce your mother made was along those lines. A similar sauce is served with chicken-fried steak, which classically comes from a bit further south but is a wonderful dish. 52 months ago

[Korey]

  Good luck with your recipe! It does sound like a wonderful "Comfort Food"...       CHICKEN MARYLAND 2 1/2 lbs. chicken 2 tbsp. salad oil 1 1/2 c. flour 1 tsp. salt 1/4 tsp. pepper 3 slices bacon, chopped 2 c. breakfast cream   Cut chicken into pieces; brush with oil and dredge with flour, salt, and pepper. Fry bacon until crisp. Remove from skillet. Set control at 400 degrees and cook chicken until brown. Reset temperature to 260 degrees. Add 1 cup cream, cook uncovered until cream is thickened, about 5 minutes. Add remaining cream and bacon. Cover and continue cooking for 15 minutes. Serve with cream gravy. Serves 4.   CHICKEN MARYLAND 3 broiler fryers, cut up 6 tbsp. cooking oil 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 3 slices salt pork, 1/2 inch thick, cut in square dice 3 pinches nutmeg 3/4 c. melted butter 3 c. evaporated milk Paprika Parsley for garnish   Cut chicken into quarters. Brush with oil and dredge with flour, salt, and pepper. Fry salt pork until brown. Add nutmeg. Place chicken on top of pork(without draining off fat) and baste with melted butter. Cover skillet. Cook chicken about 30-40 minutes over medium low heat until tender. Turn pieces over. Add 1 cup milk. Turn up heat to medium and cook uncovered and let milk cook down. When sauce is fairly thick, add 1 cup milk, repeat above until thickened and add last cup of milk. Cook until thick. Spoon cream gravy over chicken pieces, sprinkle with paprika and garnish with parsley.    

[Ubel]

Here are a few that you might like! Enjoy   Good luck with your recipe! It does sound like a wonderful "Comfort Food"...       CHICKEN MARYLAND 2 1/2 lbs. chicken 2 tbsp. salad oil 1 1/2 c. flour 1 tsp. salt 1/4 tsp. pepper 3 slices bacon, chopped 2 c. breakfast cream   Cut chicken into pieces; brush with oil and dredge with flour, salt, and pepper. Fry bacon until crisp. Remove from skillet. Set control at 400 degrees and cook chicken until brown. Reset temperature to 260 degrees. Add 1 cup cream, cook uncovered until cream is thickened, about 5 minutes. Add remaining cream and bacon. Cover and continue cooking for 15 minutes. Serve with cream gravy. Serves 4.   CHICKEN MARYLAND 3 broiler fryers, cut up 6 tbsp. cooking oil 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 3 slices salt pork, 1/2 inch thick, cut in square dice 3 pinches nutmeg 3/4 c. melted butter 3 c. evaporated milk Paprika Parsley for garnish   Cut chicken into quarters. Brush with oil and dredge with flour, salt, and pepper. Fry salt pork until brown. Add nutmeg. Place chicken on top of pork(without draining off fat) and baste with melted butter. Cover skillet. Cook chicken about 30-40 minutes over medium low heat until tender. Turn pieces over. Add 1 cup milk. Turn up heat to medium and cook uncovered and let milk cook down. When sauce is fairly thick, add 1 cup milk, repeat above until thickened and add last cup of milk. Cook until thick. Spoon cream gravy over chicken pieces, sprinkle with paprika and garnish with parsley.     Sources: A.K's Kitchen ArabianKnightress 52 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.