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Cornell Chicken

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Post Sun Jun 27, 2004 10:21 pm
McSherry rare

Posts: 42
Location: Washington, Seattle (Kirkland)
I know this really belongs in testimonials, but I was so happy with the Cornell Chicken recipe in BBQ USA that I just had to mention it here as well.

If you haven't tried the Cornell Chicken Steven metions in his BBQ USA book, I highly recommend it. Probably the best barbecue chicken I've tasted and it even persuaded my wife to begin eating something other than boneless chicken breast!

There are two options - direct heat and indirect. I opted for the direct method and had no problems with burning before it got completely done on the inside.
"The bigger the headache, the bigger the pill."
-George Clinton

Post Wed Jun 30, 2004 9:28 pm
ryno23 medium-rare

Posts: 74
Location: Manitowoc,WI
I have also made this chicken and love it!!!!!!!!!! I've done both indirect on the gas grill and direct on the weber and both have turned out great.

Post Sat Feb 28, 2015 9:04 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7758
Location: Stoughton, WI
Rather than start a new thread I thought I'd bring this one back just for grins. Because Cornell Chicken is really, really good. :wink:

Recently I used a family pack of chicken thighs for Cornell Chicken.

If there's a downside it's that the chicken requires constant attention and for people with sensitive skin (like me) it's just asking for a breakout, but in the end it's worth it. Fortunately my first move after bringing something from the grill into the house is a dash for the bathroom or laundry room so I can wash up ASAP. :wink:

Any direct-grilled chicken is likely to have crispy skin but it seems to turn out especially well with Cornell Chicken.

I don't know why I don't make CC more often. Thanks, Dr. Bob! :thumbup:

Post Sun Mar 01, 2015 12:52 pm
Bob-BQN User avatar
well done
well done

Posts: 12941
Location: Texas
ScreamingChicken wrote:
I don't know why I don't make CC more often.

+1 on that. I've made CC a couple times and really enjoyed it. Seems that there's so many things to choose from that it just gets lost in the selection.

Excellent meat SC! 8) Thanks for sharing.

Post Sun Mar 01, 2015 11:20 pm
2beast medium-well

Posts: 249
Location: Illinois
Cornell chicken is always a hit in our house :D

Post Mon Mar 02, 2015 6:56 pm
scorched_porch User avatar
well done
well done

Posts: 510
Location: Redwood City, California

I love it also, but... To me there is something a little weird about combining chickens and eggs. Funny, why is that? Does anyone else get sort of skeeved out by that?
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer

Post Mon Mar 02, 2015 8:14 pm
phillyjazz well done
well done

Posts: 3008
Location: Philly

I cheat and just use Mayo. Essentially, that's what you're making ...
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit

Post Tue Mar 03, 2015 7:01 pm
BBcue-Z well done
well done

Posts: 3124
Location: Atlanta-GA
Great looking chicken Brad!
I agree with Phyillyjazz, Mayo is easier to use :)

Post Tue Mar 03, 2015 9:49 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7758
Location: Stoughton, WI

Interesting about substituting mayo. My baste definitely turned out thinner and required constant re-emulsification, and mayo would definitely make things easier.

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