Cornell University Chicken Bbq Marinade And Sauce Recipes

DR. BAKER'S ORIGINAL CORNELL CHICKEN RECIPE

Dr. Baker's Original Cornell Chicken Recipe image

Cornell University professor Dr. Robert Baker invented this barbecue chicken recipe to increase poultry consumption; the recipe became a favorite.

Provided by John Mitzewich

Categories Entree Dinner

Time 3h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 whole chickens (2 1/2 to 3 pounds each, cut in half)
For the Basting Sauce:
2 cups cider vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning

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

Cornell Chicken image

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

Ingredients

2 cups cider vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
½ teaspoon ground black pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

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

CORNELL CHICKEN MARINADE

Cornell Chicken Marinade image

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

Ingredients

1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper

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

CORNELL BBQ CHICKEN

Cornell BBQ Chicken image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 cups vinegar
1 cup oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
Pepper
6 to 8 chicken breasts

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.

CORNELL BARBECUE SAUCE

Cornell Barbecue Sauce image

Categories Sauce Marinate Raw

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon freshly ground black pepper

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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