Cornell Firemans Chicken Recipes
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
FIREMAN CHICKEN
Fireman Chicken, also known as Cornell Chicken BBQ, is a classic BBQ chicken marinade that originated in upstate New York, but is making its way through the states!
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 1h14m
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, combine mayonnaise, vegetable oil, cider vinegar, fine sea salt, poultry seasoning, ground black pepper, garlic powder and paprika. Whisk until smooth.
- Pierce chicken with a fork several times to allow marinade to really sink in.
- Place chicken quarters into a large airtight plastic bag or other tight fitting container. Cover with marinade, reserving a 1/2 cup for basting. Refrigerate for a minimum of 2 hours, maximum of 24 hours.
- Heat grill to medium-high heat. You can use either gas or charcoal, however make sure you have a long burning charcoal if you go that direction. Place chicken on the grill on indirect heat.
- Use reserved marinade, basting the chicken throughout the cooking process. Cook over indirect heat for 35 minutes, turning and basting.
- At 35 minutes, transfer to direct heat to get a crispy and good char marks. At this time, stop basting. If you are using different cuts of chicken, please adjust accordingly.
- Remove from the grill and allow to rest for 5-10 minutes before serving. Discard any unused marinade.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 590 kcal, Carbohydrate 4 g, Protein 24 g, Fat 50 g, SaturatedFat 14 g, Cholesterol 153 mg, Sodium 2041 mg, Sugar 1 g, ServingSize 1 serving
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
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
Sometimes called Fireman's BBQ Sauce, this Cornell Chicken is a salty, tangy grilled chicken made with a super easy marinade!
Provided by Tracy
Categories chicken Main Course
Time 12h35m
Number Of Ingredients 7
Steps:
- Parboil chicken: Heat large pot of water until water boils. Add chicken and boil for 5 minutes. Remove from water and let cool completely.
- In a large bowl, add egg. Whisk vigorously with a fork or whisk until frothy.
- Add remaining ingredients to the bowl and whisk again until all is incorporated.
- Add marinade to chicken and let marinate for ideally 12 - 24 hrs.
- Heat grill to low and grill on low, indirect heat for 15 minutes on one side, basting every 5 minutes with remaining marinade and then flip and cook on other side for another 15 minutes, basting every 5 minutes. If chicken is not parboiled, it will take about 30 minutes on each side.
- Cook chicken until skin is crispy and internal temperature reaches at least 165 degrees.
- Serve and enjoy!
Nutrition Facts : Calories 457 kcal, Carbohydrate 1 g, Protein 24 g, Fat 39 g, SaturatedFat 8 g, Cholesterol 165 mg, Sodium 1866 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FIREMEN'S FIELD DAY BARBECUE CHICKEN
Chicken parboiled in the marinade and grilled to perfection!
Provided by Shelby Law Ruttan
Categories Main Course
Time P1DT20m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.
- Place leg quarters in large dutch oven. Pour marinade over chicken.
- Refrigerate at least 24 hours.
- When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.
- Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.
- When grill is hot, remove chicken from marinade and discard marinade. Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside.
Nutrition Facts : Calories 362 kcal, Carbohydrate 2 g, Protein 25 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 188 mg, Sodium 1879 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
CORNELL CHICKEN BARBECUE
Steps:
- In a large bowl, combine oil and vinegar, add egg and beat thoroughly until will mixed. Add remaining dry ingredients and stir well.
- The poultry can be marinated from 2 hours to overnight, or it can be basted with a brush, while on the grill. To marinate, place chicken in bowl, and pour sauce over it and cover with plastic wrap. Refrigerate until ready to grill.
- Prepare charcoal in grill and heat till coals are starting to turn white, then evenly distribute coals throughout base of grill. Place oiled rack on grill. Place chicken on grill and barbecue on each side 20 to 30 minutes, depending on heat of coals. Turn frequently to avoid burning. Grill until juices run clear when cut with tip of knife, or internal temperature reaches 165 degrees.
Nutrition Facts : Calories 750 kcal, Carbohydrate 1 g, Protein 57 g, Fat 54 g, SaturatedFat 17 g, Cholesterol 305 mg, Sodium 2855 mg, ServingSize 1 serving
CORNELL CHICKEN BBQ
Provided by Jennifer Morrisey
Time P1DT45m
Number Of Ingredients 7
Steps:
- Whisk egg in a medium bowl until well beaten. Slowly add in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set aside about 1/3 of the sauce to use for basting while grilling. Place chicken in a large Ziploc bag, and coat with sauce. Seal, and marinate in the refrigerator for 24 hours.
- When ready to cook:
- Preheat the grill to a medium temperature, about 275 degrees F preferably over charcoal.
- Arrange the coated chicken on the preheated grill. Cook (covered) for 40 to 45 minutes or until cooked through, basting with the reserved sauce after 20 minutes. Cook until internal temperature reaches 165 degrees F.
CORNELL BBQ CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put all ingredients (accept chicken) into a blender and blend until smooth.
- Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.
FIREMAN'S CHICKEN
This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!
Provided by 945763
Categories Chicken Breast
Time 50m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients then add vinegar to mix.
- Use to baste chicken while you are grilling. or baking. It's delicious either way.
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CRISPY GRILLED CORNELL CHICKEN WILL HAVE YOU CLUCKING …
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4.6/5 (159)Category Dinner, Lunch, Main Course
- Prep. In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, homogeneous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job of emulsifying (mixing together) two ingredients that don't want to mix, one oil based, the other water, but a fork will do in a pinch. Now whisk in the vinegar and salt. This makes it a brinerade, a combo brine and marinade.
- Stab the chicken skin several times with a fork or knife so the fat can get out when cooking. This will help make the skin crispy. Marinate/brine the chicken for 3 to 24 hours in zipper bags in the fridge. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.
- Fire up. Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F range. If you're in a hurry, you can take it up to 325°F, but I prefer low and slow. Sprinkle the rub and black pepper on all sides of the meat.
- Cook. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade in a dabbing motion rather than a painting motion, being careful to not wash off the rub, turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.
CORNELL CHICKEN BARBECUE SAUCE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanEstimated Reading Time 5 minsCategory Main Course
- In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper. NOTE: If you prepare the barbecue sauce ahead of time, refrigerate until ready to use. As this sauce is high in acid which kills any bacterial that might be present in the eggs. If you are still worried, use pasteurized eggs.
- In a large resealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).
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- 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.
- 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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