Maryland Poultry & Fowl Recipes

Poultry and fowl, especially chicken, and Maryland are synonymous.  From colonial times to the present day, Maryland Fried Chicken has gained widespread fame throughout the country with restaurants serving Maryland style chicken in Florida, Georgia, South Carolina, and many other states.  There's even a Maryland Fried Chicken restaurant chain in London, England! Chicken á la Maryland was even served on the Titanic on the day of it's sinking.

 Maryland Fried Chicken
The classic recipe that's traditionally served with cream gravy.

3 to 3 1/2 lb. frying chicken cut up
1 cup flour
2 tsp. salt or more to taste
1/2 tsp. pepper or more to taste
vegetable oil for frying ( or for a more authentic taste use lard)

Cream gravy:
2 tbs. fat from pan
1 tbs. flour
1 cup light cream, half & half, or milk
salt & pepper to taste

Preheat oven to 180-200 degrees.  In a shallow bowl or bag, combine flour, salt, and pepper.  Lightly season chicken before coating with additional salt and pepper if desired. Dredge all pieces of the chicken in flour mixture or shake in bag then shake off excess flour and set aside on wire rack.

In a large frying skillet, cast iron is the best and most authentic one, heat oil or lard 1/4 to 1/2" deep to 350 degrees.  Place chicken pieces in hot oil skin side down and fry until lightly browned 2 to 3 minutes. Turn over chicken and cook for 2 minutes or until lightly browned.  Again turn over chicken with the skin side down, reduce heat slightly, and cover.  Cook for 8 minutes covered. Remove cover and continue frying, turning frequently, until nicely browned and cooked through - 165 degrees for white meat and 175-180 degrees for dark.  Transfer chicken to wire rack over baking sheet and place in oven to keep warm.

To make gravy:
Pour off excess oil drippings reserving 2 tbs oil and brown bits in the pan.  Put oil in pan add flour and whisk over medium heat for 2 minutes or until flour is lightly cooked.  Add cream or milk and whisk until smooth and thickened.  Add salt and pepper to taste.

As an option you can add minced parsley to the gravy or use bacon fat in place of the reserved pan oil.

Place chicken on serving plate and pour gravy over chicken or if you prefer serve gravy on the side.  Enjoy this historic taste of Maryland!


Chicken with Maryland Country Ham
Courtesy Maryland's Way - The Hammond-Harwood House Cookbook

An unbeatable combination!

3 to 3 1/2 lb. frying chicken, cut up
butter or shortening
1/2 lb. mushrooms
2 cups heavy cream
slices of Maryland country ham

Cut chicken in pieces. Sprinkle with flour, salt and pepper. Fry golden brown in butter or shortening. Remove chicken from fat. Drain slightly. Place in 2 quart baking dish. Cover with sautéed mushrooms and cream. Bake in slow oven (325°) 40 to 45 minutes. Place pieces of chicken on hot slices of ham and spoon over cream sauce and mushrooms.


 Maple Crunch Chicken


1/2 cup butter
2 eggs
1/4 cup Maryland Maple Syrup
Instant Oatmeal
Chicken pieces (breast tenders are great!)


Melt butter in a pan in a 350° oven. Beat eggs and maple syrup together in a bowl. Place oatmeal and salt in another bowl. Dip chicken pieces in egg & syrup wash then roll in oatmeal to coat evenly. Bake until tender and cooked through, turning 2-3 times.


Well Done Wild Goose
Courtesy Queen Anne Goes To The Kitchen Cookbook by The Episcopal Church Women of St. Paul's Parish

This makes a flavorful and tender goose.

1 wild goose
2 Tbsp. sherry
1 tsp. celery salt
1 tsp. onion salt
1 tsp. celery seed
1/2 tsp. curry
2 tsp. salt
1/2 tsp. pepper
2 small onions, chopped
2 stalks celery, chopped
2 Tbsp. flour

Place goose in pan, breast side up. Sprinkle with sherry and seasonings. Leave in pan at least an hour; overnight is not too long. Place onions and celery in pan. Add 1/2 inch water. Bake at 500 degrees until breast is brown. Reduce heat to 300 degrees and cook, covered until well done and tender--at least 2 hours. Thicken sauce in pan with flour; strain and serve with goose.


Maryland Corn Flake Fried Chicken

2-3 lbs. chicken parts
1 egg
1/4 cup milk
1 cup crushed corn flakes
2 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning

Heat oil to medium high in fry pan. Wash and dry chicken. Combine beaten egg and milk. Dip chicken into flour, coating well, then into egg mixture, then into corn flakes. Coat well and shake off excess. Place chicken in fry pan without  overcrowding. Brown on both sides, moving chicken around in the pan as you fry. Remove chicken from pan and pour off all oil except 2-3 tbsp. Place chicken back in pan and reduce heat to medium low. Cover and cook for 30 minutes, turning chicken over halfway through. Remove cover and cook an additional 10 minutes. Drain on paper towels.


Grilled Rosemary Chicken
Courtesy Crabby Donna

A summertime favorite!

2 large cloves garlic, minced
1/2 cup olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. balsamic or red wine vinegar
1 1/2 tbsp. Worcestershire sauce
1 Tbsp. dried rosemary
2 tsp. Dijon mustard
1 tsp. salt
1 tsp. dried basil
1 tsp. crushed red pepper flakes
8 boneless chicken breasts

Combine all ingredients except chicken in a small bowl and mix well. Transfer to a large plastic bag, add chicken, then seal bag. Turn bag over several times to coat chicken. Refrigerate 2 to 4 hours. Grill 6 inches from heat source, turning once until juices run clear, about 15 minutes. After serving, sit back and listen to the compliments.


Old Bay Seasoned Fried Chicken
Wonderful tasting chicken Chesapeake style!

1 cup flour
1/4 cup Old Bay Seasoning or more to taste
1 egg, beaten
2 Tbsp. water
2 cups cooking oil
2-3 lbs. chicken parts

In a large plastic bag, combine flour and 1/4 cup Old Bay Seasoning. In a shallow dish combine egg and water. Heat oil in a large skillet over medium heat. Dip chicken in egg mixture, then place a few pieces in plastic bag and shake to coat. Fry about 20 minutes per side turning frequently. If desired, sprinkle with additional Old Bay before serving. Makes 6 to 8 servings.


Maple Syrup Spring Chicken


1 (2 1/2 to 3 lb.) chicken, cut up
1/4 cup chopped almonds
1 tsp. salt
1/2 cup Maryland Maple Syrup
dash of pepper
2 tsp. lemon juice
1/4 cup melted butter
1/2 tsp. grated lemon rind


Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered at 325 degrees for 50 to 60 minutes. Baste occasionally. Excellent served over rice.


Golden Stuffed Goose
Courtesy of A Taste Of Maryland

Hundreds of thousands of Canadian Geese winter on the Chesapeake Bay and the Eastern Shore.

1 10 to 12 lb. goose
1 1/2 cups male syrup
2 Tbsp. lemon juice
1/2 cup dried celery
1/2 cup chopped onion
1/4 cup butter, melted
3 cups bread cubes
1 cup chopped apples
1/4 cup chopped parsley
1/2 tsp. savory
dash of pepper
16 small onions
8 potatoes, peeled and quartered

Soak goose in salted water for 2 hours.  Wash goose and pat dry inside and out.  Combine syrup and lemon juice in small bowl.  Brush cavity with 1/2 cup of syrup mixture.  Saute celery and onion in butter in skillet until tender.  Add bread, apples, parsley, 1/2 teaspoon salt, savory and pepper; mix well.  Fill cavity loosely with stuffing.  Truss and place goose, breast side up, on rack in a roasting pan.  Bake at 325 degrees for 1 1/2 hours.  Pour off drippings.  Place goose on bottom of pan.  Arrange onions and potatoes around goose.  Bake for 1 1/2 hours or until goose and vegetables are tender, basting frequently with remaining syrup mixture.  Check stuffing temperature and make sure it is at least 165 degrees.  Serves 8 to 10.