CORNELL CHICKEN
This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h52m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
- Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
- Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 633.3 calories, Carbohydrate 1.3 g, Cholesterol 126.9 mg, Fat 53.5 g, Fiber 0.1 g, Protein 32.5 g, SaturatedFat 9.5 g, Sodium 3588.3 mg, Sugar 0.4 g
DR. BAKER'S ORIGINAL CORNELL CHICKEN RECIPE
Steps:
- Gather the ingredients.
- Combine the basting sauce ingredients in a blender and mix until emulsified.
- Place the chicken halves in a large zip-top plastic bag and pour in 1/2 cup of the sauce.
- Seal the bag and shake gently to coat the chicken evenly.
- Refrigerate for 2 hours.
- Remove the chicken from the marinade and wipe off excess sauce from the surface. Discard the marinade.
- Grill over charcoal, turning often and liberally basting with the remaining sauce every 10 minutes, for about 1 hour, or until cooked through.
Nutrition Facts : Calories 2155 kcal, Carbohydrate 2 g, Cholesterol 645 mg, Fiber 0 g, Protein 187 g, SaturatedFat 30 g, Sodium 5341 mg, Sugar 1 g, Fat 148 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CORNELL CHICKEN WITH GRILLED STEAK FRIES
Steps:
- For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.
- For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.
- For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.
- Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.
- Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.
- Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.
- Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.
CORNELL BBQ CHICKEN WITH SLIGHT CHANGES
This is my own take on this iconic Upstate NY classic BBQ chicken recipe. If you grew-up anywhere near Buffalo, Rochester, Syracuse, or the Finger Lakes region, you have had this chicken before. The original recipe is a little boring for me, so I have added a few modifications that suite my taste. This recipe is enough for 2 whole cut up fryers.
Provided by Darrin W.
Categories Whole Chicken
Time 9h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- in a large bowl, combine the eggs and oil. whisk until completely emulsified.
- Add the apple cider vinegar, lemon juice, and water and whisk again.
- add the remaining ingredients and whisk again until completely incorporated. Let sit while you cut the chicken.
- Cut the chickens into quarters, if the breasts are very large you can cut those in half again.
- place the chicken parts into gallon sized plastic zipper bags, or a plastic marinating pan that will allow the marinade to cover the chicken completely.
- cover the chicken with marinade and allow to set for at least 4-5 hours in the refrigerator. overnight is usually better.
- to Grill: it is best if you grill the chicken on a lower heat like 350-375 either on direct gas flame or charcoal. you can also cook over indirect heat for most of the cook and finish on direct heat to crisp the skin. You could also cook in the oven at 365 for 45 minutes and finish it with the broiler for 10 minutes to crisp. Make sure the internal temperature is over 180 degrees before serving.
Nutrition Facts : Calories 836.7, Fat 72.2, SaturatedFat 15.4, Cholesterol 193.6, Sodium 3657.2, Carbohydrate 3.9, Fiber 0.4, Sugar 0.8, Protein 39.7
CORNELL CHICKEN MARINADE
A lovely chicken marinade with oil, vinegar, poultry seasoning, egg and salt and pepper. Your chicken will love you for this baste, and so will the family.
Provided by MCCLELLAND
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT10m
Yield 24
Number Of Ingredients 6
Steps:
- Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 0.3 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 0 g, Protein 0 g, SaturatedFat 1.2 g, Sodium 873.1 mg, Sugar 0.1 g
GRILLED CORNELL CHICKEN
This recipe is a variation of one from "BBQ USA," and is a great grilled chicken recipe from a fair booth in New York called Baker's Chicken Coop, which became famous in the late 40s. Serve it with potato salad and a read leaf lettuce salad with tomatoes, cucumbers and Granny's Red French Dressing (#116968).
Provided by CookinCowgirl
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, mix the egg with the oil and other ingredients.
- Marinate the chicken in one half of the marinade for 4-6 hours in the refrigerator.
- Place a drip pan half full of water in the bottom of half of the grill.
- Fire up the grill.
- Oil the grate.
- Cook the chicken indirectly for 40 to 60 minutes on the side of the grill where the drip pan is, basting and turning the chicken occasionally.
- Move the chicken to grill it directly for extra browning.
- The internal temperature of the chicken should be 180 degrees before serving.
Nutrition Facts : Calories 839.7, Fat 71.7, SaturatedFat 12.9, Cholesterol 201.2, Sodium 3661.2, Carbohydrate 4.4, Fiber 1.1, Sugar 0.6, Protein 43.8
CORNELL BARBECUE SAUCE
Steps:
- In a bowl, beat the egg, and then add the oil and beat again. Add the remaining ingredients and stir.
- When using the sauce for basting meat, brush on the meat every few minutes during cooking.
- note
- Adjust the quantity of the salt or eliminate altogether to meet individual health needs and taste preferences. Leftover sauce can be stored in a glass jar and refrigerated for several weeks. Because this sauce contains raw egg, it should only be used as a basting sauce for meats during cooking.
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CORNELL CHICKEN BARBECUE RECIPE - HAVENHILL CUISINE
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- In a medium bowl, whisk egg until beaten. Slowly whisk in the oil until fully blended. Whisk in vinegar, salt, and spices. Set aside some of the marinade to use for basting while grilling.
- In a shallow dish, place chicken and coat with the remaining marinade. Cover and marinate in the fridge for at least 4 hours, up to 24 hours if a more tangy taste is preferred.
- Arrange chicken skin-side up on grill and grill over hot charcoal. Flip chicken frequently, basting with the reserved marinade—basting should be light at first, more heavily toward the end of the cooking period. Continue to grill until skin is well-browned.
THE ORIGINAL CORNELL BARBECUED CHICKEN RECIPE
From barbecuebible.com
- Spatchcock the chickens: If there is a package of giblets, remove it from the cavity of the chicken. Rinse the chicken inside and out under cold water and blot it dry with paper towels.
- Open the bird like a book by gently pulling the halves apart. Using a sharp paring knife, cut along and under both sides of the breastbone and cartilage attached to it.
- Using the tip of the knife, make a slit in the loose skin between the lower end of the breast and the leg, on each side, approximately 1/2-inch long.
- Prepare the basting mixture. Place the egg in a food processor and process to mix. Work in the oil in a thin stream, followed by the vinegar, salt, poultry seasoning, and pepper.
- Set up your grill for direct grilling and preheat to medium. Brush and oil the grill grate.
- Arrange the chickens on the grill grate bone side down. Immediately start basting the chicken halves with the basting mixture. Baste generously and often—once every 3 to 5 minutes.
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