Get Your Free Set of James Beard Ebooks!

Become a James Beard Foundation member—or renew your current membership—between now and June 30 and you’ll receive download codes* for three FREE  new ebook versions of some of our favorite James Beard books:

*To receive your books, enter the promo code BEARDBOOKS at the bottom of your member form. You will receive your download code via email within 3 business days.


The James Beard Cookbook: Both timeless and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.
 
Beard on Birds: With more than two hundred recipes ranging from squab to stuffing and from quiche to quail, Beard on Birds will banish boring and bland poultry dishes forever.
 
Delights & Prejudices: From devouring a raw onion as an infant to scouring the globe in search of local flavors as an adult, Delights and Prejudices is full of witty and illuminating stories (and more than 150 recipes) that open a door into the world of one of America’s first and perhaps greatest epicures.

*To receive your books, enter the promo code BEARDBOOKS at the bottom of your member form. You will receive your download code via email within 3 business days.

Join!


Recipe for Chicken Maryland
From Beard on Birds

2 broiler chickens, 2 pounds each, split

Lemon juice

2 eggs, beaten

Salt and freshly ground black pepper

1 cup milk

1/2 pound bacon, cut up

1 1/2 to 2 cups dried bread crumbs

2 tablespoons flour

2 cups half-and-half or milk and cream mixed

1) Rub the chickens well with lemon juice and place in a batter made of the beaten eggs, a little salt and pepper, and the milk. Turn to coat all sides and let stand for 2 hours.

2) Cook the bacon in a skillet till crisp. Remove the bacon. Dip the soaked chicken pieces in the finely rolled bread crumbs and brown quickly in the hot bacon fat, turning to color evenly. Reduce the heat and cook till tender, about 10 to 12 minutes. Season with salt and pepper to taste.

3) 
Remove the chicken from the pan and pour off all the fat except 2 tablespoons. Add the flour, blend with the fat, and cook for 2 or 3 minutes. Add the half-and-half and stir till thickened and smooth. Add salt and pepper to taste.

4) The traditional way to serve this dish is to arrange the chicken in a bed of the cream sauce and garnish with strips of bacon and corn fritters.

Serves four.

Memberships start at $29/year. Join Now!

*To receive your books, enter the promo code BEARDBOOKS at the bottom of your member form. You will receive your download code via email within 5 business days. James Beard Foundation memberships start at $29 for Friend level membership. This promotion can be used for any membership level.