Cornell Chicken Recipe

Cornell Chicken Recipe
Reading Time: 3 minutes

A poultry scientist at Cornell University invented the Cornell Chicken recipe. It is only served in upstate New York these days. Keep reading to learn how to make this delicious recipe.

Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
4 hrs 5 mins
Total Time:
5 hrs 5 mins
Servings:
6

Dr. Robert C. Baker of Cornell University in New York came up with this well-known recipe for Cornell chicken, which is marinated in apple cider

History claims that Dr. Baker was merely attempting to help the nearby chicken farms sell more birds by creating a simple and tasty grilling method for smaller, younger chickens. 

Sales in the region skyrocketed as a result of the doctor’s delicious recipe, which eventually became a state favorite.

Ingredients Cornell Chicken Recipe

The following are the ingredients to gather to make this recipe;

  • 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 large egg
  • 3 tablespoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon poultry seasoning

Steps to Make Cornell Chicken Recipe

Cornell Chicken Recipe

Follow these processes to make the perfect Cornell chicken recipe:

Step One

Gather the ingredients.

Step Two

In a blender, combine the ingredients for the basting sauce and blend until emulsified.

Step Three

Transfer the chicken halves to a large plastic bag with a zip-top and add 1/2 cup of the sauce.

Step Four

To evenly coat the chicken, seal the bag and give it a gentle shake.

Step Five

Put in the fridge for two hours.

Step Six

Take the chicken out of the marinade and use a paper towel to remove any extra sauce. Throw away the marinade.

Step Seven

Cook over charcoal for about 1 hour or until cooked through, turning frequently and basting generously with the remaining sauce every 10 minutes.

Tips to Make This Recipe a Success

Use these tips to make your Cornell Chicken Recipe a success

1. Get the grill ready. The base of any excellent barbecue is a well-prepared barbecue. To avoid sticking, make sure your grill grates are clean and well-oiled.

A crucial component of the Cornell method is being able to cook both directly and indirectly, so if you’re using a charcoal grill, learn how to build up a two-zone fire.

2. Just in case, keep extra charcoal on hand. It is imperative that you keep your grill at the proper temperature. For searing, you want a hotter direct heat side and a cooler indirect heat side.

Have a strategy for managing the temperature, such as adjusting the gas flow on a gas grill or overseeing the coals and airflow on a charcoal grill. Use a grill thermometer to monitor the temperature.

3. Remind yourself to bast. Basting the chicken adds flavor and keeps it moist. Apply the marinade to the chicken with a brush, turning it over as you go. This gives the meat flavor and contributes to the desired crispy skin.

4. Make use of a thermometer. With an instant-read thermometer, you can determine the doneness of your chicken the best way possible.

A temperature of 165°F should be achieved internally, away from the bone, in the thickest area of the thigh. This keeps the chicken from overcooking, which could dry out the meat, and guarantees that it is safe to eat.

5. Cut each piece of breast in half. Because they are so much larger and thicker than the other chicken pieces, the bone-in breast pieces are the hardest to cook through on a charcoal grill.

However, if you cut them in half through the bone, they become the same size and are much easier to grill. Additionally, more surface area is exposed to the flavor of the marinade and charcoal smoke, which results in an increase in flavor.

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