cornell chicken

Created by Bob Baker, once a professor of food science at Cornell University who was an expert in chicken, his Cornell chicken recipe has become so popular it is served all across Western New York. Below is my slightly modernized version of Dr. Baker&#039;s Original Recipe.

Bob Baker's Crispy Grilled Cornell Chicken Recipe

vegetable oil

cider vinegar

Morton Coarse Kosher Salt

poultry seasoning

black pepper

chickens

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 (107°C) range. If you&#39;re in a hurry, you can take it up to 325°F (163°C), 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.

Cook the chicken for about 60 to 90 minutes until the internal temperature of each part is 150°F (65°C)and stop basting. The baste is contaminated and we want the final searing step to pasteurize the surface of the meat. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down, lift the lid, and crisp the skin without burning it for 10 to 15 minutes. Flip and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is pasteurized since raw egg can contain salmonella. When the skin is crisp and the temp is 165°F (75°C), take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F (75°C). You cannot judge a chicken&#39;s safety by the color of the juices! When cooking chicken you must use one of the fine new digital thermocouple thermometers available nowadays to make sure your poultry and other foods are cooked properly for taste and safety.

Serve. Serve the chicken immediately alongside your favorite side dishes.

A great recipe for barbecue chicken on the grill. Cornell Chicken is one hell of a recipe from Meathead and the pros at AmazingRibs.com.

A crispy skin BBQ chicken recipe from a Cornell University poultry scientist that everyone loves. Get the recipe: http://amazingribs.com/cornell

Check out Slow 'N Sear here http://amazingribs.com/sns

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Crispy Cornell Chicken Recipe On The Grill - BBQ Chicken At It's Best - Watch Now

This Barbecue Chicken recipe may just be the best chicken on the grill that you've ever tasted. Try this New York Chicken from Platter Talk.

Cornell Chicken Barbecue

apple cider vinegar

salt

garlic salt (optional)

peppercorn

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1529515798/mwvdpt2cridxrib64nfi.mp4

Cornell Barbecue Chicken from Platter Talk food blog is an easy chicken recipe that's perfect for outdoor cooking. Learn how to grill chicken with this unofficial food of the New York state fair. It may be the best grilled chicken you've ever tasted. Get this Cornell chicken recipe today!

Cut up chicken pieces are marinated in a tangy vinegar-based marinade and grilled over hot charcoal to juicy perfection in this Cornell Chicken recipe. Also known as Dr. Robert Baker&#039;s Cornell Chicken or Fireman Chicken, it&#039;s not just a meal but an event meant to be shared with friends! Every bite of chicken bursts with a tangy, smoky flavor that is perfectly balanced and impossibly tender and moist.

Cornell Chicken Recipe (aka Fireman's Chicken)

1½ Tablespoons table salt

chicken,

Whisk the egg until frothy. Whisk in the oil to emulsify. Whisk in vinegar, poultry seasoning, salt, and pepper. Set aside about ¾-1 cup of the marinade for basting later.

Marinate chicken for at least 2 but up to 24 hours (our preference is at least 12 hours).

When you are ready to cook, light your charcoal briquettes. We like to use a chimney lighter to get the charcoal going. Spread the lit charcoal over one side of the grill only to create direct and indirect grilling areas.

Remove the chicken from the marinade and place the marinated chicken skin-side down on the preheated charcoal grill over direct heat (right above the area with the coals) for 2 minutes to sear until nice grill marks form.

Turn the chicken and transfer it to the indirect heat side of the grill. Brush with the reserved marinade.

Continue to grill the chicken over indirect heat. Turn often, brushing with the reserved marinade, for about 30 to 45 minutes until nicely browned and an instant read thermometer reads 165°F when inserted in the thigh meat near the bone.

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Top 3 cornell chicken recipes from across the web

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Cornell Chicken Barbecue

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The most viewed cornell chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine