# Cooking Multiple Chicken Marylands

**URL:** <https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700>\
**Category:** Anova Precision® Cooker\
**Created:** [August 7, 2017, 4:46am UTC](https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700 "2017-08-07T04:46:30Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![clarice](https://avatars.discourse-cdn.com/v4/letter/c/41988e/32.png) [@clarice](https://community.anovaculinary.com/u/clarice)\
**Post date:** [August 7, 2017, 4:46am UTC](https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700/1 "2017-08-07T04:46:30Z")

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I want to cook 6 chicken marylands in one go this weekend but am worried about timing and temperature. And reheating. Does anyone have any experience or thoughts on this?

Thanks

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [August 7, 2017, 5:36am UTC](https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700/2 "2017-08-07T05:36:50Z")

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I have yet to cook up chicken marylands, however, you can cook multiple chicken marylands at once. Just opt out of stacking them, since that’ll increase thickness, which will extend cook times. If you’re going to have them in one bag, lay them side-by-side.

This recipe [Sous Vide Chicken Legs](https://recipes.anovaculinary.com/recipe/easy-sous-vide-chicken-legs) might help with time + temps. The recipes calls for whole leg quarters. 145F (62.8 C) for 01:45.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [August 7, 2017, 7:06am UTC](https://community.anovaculinary.com/t/cooking-multiple-chicken-marylands/8700/3 "2017-08-07T07:06:09Z")

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I use Marylands a bit but really only for confit.

Should be right to use a standard chicken thigh temperature and at least 2 hours. Or you can go for the confit. I assure you it’s delicious.

As Alyssa says, keep everything in a single layer. I usually pack my Marylands in pairs. More than that is do-able, but I find it awkward.