Traditional Maryland Fried Chicken, Cream Gravy
While the exact origin of Maryland Fried Chicken isn’t known for certain, a dish by this name did show up on the menu of New York’s Grand Union Hotel as early as 1878..
Traditional Maryland Fried Chicken
Serves 2-4 depending on appetite and accompaniments
1 whole pastured frying chicken, cut up
3 cups fresh whole milk plus the juice of 1 fresh lemon
2 cups sprouted wheat flour
1 tablespoon freshly-ground pepper
1 tablespoon sea salt
1 teaspoon paprika
1/2 teaspoon each dried thyme, oregano and basil
4 oz ghee or clarified, pastured butter
1/2 small white onion, diced
1 clove garlic, minced
1 cup fresh cream
1 cup chicken stock
fresh parsley, chopped
Wash chicken and place in a non-reactive bowl. Pour in enough milk to cover then refrigerate at least 4 hours or overnight.
Combine flour, pepper, salt, paprika and dried herbs in a bowl. Lift a piece of chicken with one hand, let the milk run off, then place into the flour mixture. Use the other hand to coat the chicken and place onto a plate. Repeat until all the chicken has been lightly but thoroughly dredged.
Heat the butter in a high-walled iron skillet over medium heat to about 325-330 degrees (this is why you need a fat such as clarified butter with a high smoke-point), then carefully place the chicken in the pan, working in batches if necessary. Don’t crowd the pan too much. Turning as little as possible, cook until well browned on all sides. Transfer chicken to a heat-proof dish and finish in a 275 degree oven while you make the gravy (assuming another 15 minutes or so).
Add the onion and garlic to the pan that the chicken was cooked in and fry until golden. Scrape up the brown bits with the side of a wooden spoon, then whisk in enough of the remaining seasoned flour to form a thick paste (roux). Stirring continuously, cook until the flour is no longer raw, about 5 minutes. Remove from heat.
Meanwhile, heat cream and chicken stock just to the boiling point. Whisk in roux and cook until gravy has thickened. Season to taste with salt and pepper.
The chicken may be served with the gravy over the top or on the side, as you prefer.
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- Traditional Maryland Fried Chicken
This post is part of The Nourishing Gourmet’s Pennywise Thursday
Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso
Fresh corn masa spread on soaked husks and filled with cumin-fried black beans. Served with fire-roasted tomato salsa and chile con queso..
Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso
For the Chili con Queso
1 1/2 cups fresh whole milk
1 1/2 cups grated raw cheddar cheese
1 1/2 teaspoons pastured butter
1 jalapeño pepper, minced
1 red Fresno pepper, minced
1 tablespoon sweet dairy whey
1/2 teaspoon smoked chili powder
1 teaspoon cilantro, chopped
1 teaspoon parsley, chopped
salt and pepper
Heat butter in a heavy saucepan over medium low heat. Add peppers and cook until softened. Add milk and bring to a strong simmer, stirring often. Add whey (this gives the sauce a tangy taste) and stir to combine. Add cheese a little at a time, stirring as it melts. Season with smoked chili powder and salt and pepper to taste. Stir in cilantro and parsley and keep warm.
For the Tomato Sauce
2 plum tomatoes, cored and halved
1 clove garlic, minced
1/2 small white onion, diced
1-2 small green chiles, diced
pinch of non-refined sugar (optional)
salt and pepper
Roast, grill or broil tomatoes until partially black and blistered. Allow to cool enough to handle, then sauté together with garlic, onions and chiles until most of the water has evaporated. Add sugar if using, and season to taste with salt and pepper. Keep warm.
For the Filling
1 cup black beans, soaked overnight
2 cups chicken stock
1/2 tablespoon cumin seeds
1 teaspoon Mexican oregano
1/2 small white onion, diced
1 small clove garlic
1 tablespoon leaf lard
salt and pepper
Cook black beans in chicken stock until tender. Drain and set aside, reserving liquid
Sauté onion, garlic and cumin in lard until fragrant. Add beans and mash with the back of a wooden spoon. Add bean cooking liquid as necessary to form a thick but spreadable paste. Adjust seasoning with salt and pepper if necessary.
For the Dough
1 1/2 cups coarse corn masa (not cornmeal)
1 1/2 cups chicken stock, warm
1/4 cup leaf lard
1/2 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
6 8-inch enconchada-style corn husks, soaked
Whip lard until fluffy, then blend in masa, salt and baking powder. Slowly mix in chicken stock until a moist, consistent dough is formed.
Spread dough as evenly as possible over one side of each husk, about 1/8 inch thick. Place a large spoonful of fried bean mixture in the center of the dough. Fold the sides of the husks so that they overlap in the center, forming a long cigar-like structure. Fold the empty part of the husk under so that it rests against the seam.
Bundle tamales together and steam standing upright until cooked through, about 15 minutes.
To serve, ladle tomato sauce into the center of a plate, carefully unwrap the tamales and arrange around the perimeter. Spoon chile con queso over the top, and garnish plate with bits of diced onion, red pepper and cilantro. Drizzle hot sauce and serve immediately.
This post is part of Real Food Wednesdays
Tuesday Twister
Real-food blogger Wardeh is hosting her weekly Tuesday Twister Blog Carnival, the purpose of which is to share through words and pictures what we’ve had going on, twisting, in our own kitchens this past week.
The hits, the misses, all is fair game in the Tuesday Twister..
1) Pomegranate Chutney Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis. Wowza!
2) Asian Beef Noodle Soup A little bit like ramen and a little bit like Phở, this healthy, nourishing soup is made from homemade beef stock, shiitake mushrooms, buckwheat soba, fresh scallions, grass-fed beef, herbs and whole spices. Keep eating like this & make your doctor lonely.
3) Classic Pot Roast Slow-cooked grass-fed chuck roast with mushroom pan gravy, fresh herbs and roasted winter vegetables. Ah, comfort food.
4) Sweet Potato Quesadillas Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro. Messy, but good!
5) Orange Pomegranate Scones Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..
So, there you go! Follow me to GNOWFGLINS to see what else’s been twisting..
Scones cooling on the back porch
Roasted Asparagus and Maitake Soup
Oven-roasted asparagus tips, maitake mushroom, ginger, green onions, poached duck egg and brown rice in a healing miso bone broth..
Roasted Asparagus and Maitake Soup
Lightly coat fresh asparagus tips and Maitake mushrooms (Hen of the Woods) with melted pastured butter. Season with freshly-cracked pepper (no salt) and roast in a 400 degree oven until the asparagus begins to caramelize and the mushrooms begin to crisp on the edges. Set aside.
Meanwhile, cook organic short-grain brown rice in homemade chicken stock with the melted butter and juices from the roasted vegetables until just tender, about 50 minutes.
Reduce heat to medium low and add crushed garlic, minced fresh ginger, thinly sliced green onions and coarsely chopped maitake. Stir to combine.
Carefully pour one or more duck eggs from a dish directly into the simmering soup. Cover and cook until the eggs are set, about 7 minutes more-or-less.
Remove from heat a stir in a spoonful of miso.
Garnish with a little red pepper and some pea shoots or micro-greens and serve immediately.
Orange Pomegranate Scones
Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..
Orange Pomegranate Scones
(adapted from a recipe by Mark Bittman)
1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest
Mix the dry ingredients together in a bowl. Cut the chilled butter into the flour, ensuring that it is thoroughly combined.
Beat 2 eggs with the cream, then stir into the flour. Fold in pomegranate seeds and orange zest.
Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).
Press the dough into a lightly greased 10-inch cast iron skillet. Beat the remaining egg with with a scant amount of water and brush the top of the dough.
Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.
Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.
Allow to cool slightly before serving with butter, honey or clotted cream.
This post is part of A Moderate Life’s Tackling Bittman Recipe Hop!
Related Articles
- Recipe: Classic Scones (nytimes.com)
Sweet Potato, Bacon and Goat Cheese Quesadillas
Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro..
Assembling Sweet Potato Quesadillas
Sauté diced bacon in a heavy skillet until some of the fat has rendered and it begins to brown. Add diced sweet potatoes and continue to cook until browned and softened.
Add cumin seeds, diced red onions, diced poblano peppers and sauté until softened. Add Mexican oregano and adjust seasoning with salt and pepper.
Lightly spread fresh tortillas with thinned mole rojo (a thick paste of Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano and a hint of chocolate).
Top tortillas with sautéed vegetables, fresh cilantro and crumbled goat cheese. Place a second tortillas over the top and press the edges together to form a seal.
Bake in a 350 degree oven until the cheese is bubbly, about 12 minutes.
Allow to cool slightly, then cut into wedges and top with fresh diced avocado, quartered grape tomatoes, diced white onion, garlic, s&p and avocado or olive oil.
