Cornell Chicken

I've been in a chicken kind of mood lately.
Mostly just been using various rubs or sauces.
I made some more cornell chicken. instead of the usual half or quarters, i just did pieces.
Still tasty stuff.
The side was just a frozen rice and veggie bag. So no pic of that.


IMG_0071 by Askanison1, on Flickr

I'd never heard of Cornell Chicken until about week before I made it last summer. Now I want to know where it's been all my life?

Nice job on the chicken, and I like the idea of doing it in pieces like that.

Jim

cornell chicken everyone says how good it is anyone know where i can find a recipe

The version I made was from America's Test Kitchen TV show. A quick Google search turned up what appears to be the same recipe:

http://www.foodonthetable.com/recipes/352756-americas-test-kitchen-cornell-chicken

Here is the length to the picture entry for my site which will show pictures of some of the steps:

http://www.photos3.grillinsmokin.net/media/food_photos/poultry_galleries/poultry3_album/cornell_chicken-pictures/cornell_chicken-pictures.html

It should be noted that this is a typical ATK recipe where they made some changes to simplify the prep or shorten the time, while still maintaining the original flavor.

Jim

Cornell chicken is delicious. The version I make is from BBQ USA and includes one very important ingredient that is not in the version from ATK-- an egg. When asked about the egg the professor that invented the recipe, I forget his name, said the emulsion kept everything together, without it the baste separates if not constantly stirred. I think it brought something else to the mix as we use egg washes for things like browning and crisping.

Steven does his usual good job providing the recipe from the original source and telling the story. I like reading BBQ USA as much as cooking the recipes.

i have done away with the oil and use mayo which gives you both oil and egg in one step. Worked out pretty well.

Still something I have yet to try. So many recipes, so little time.

Nice looking pieces.

phillyjazz wrote:

i have done away with the oil and use mayo which gives you both oil and egg in one step. Worked out pretty well.

I had thought about that since the first step is making a simple mayo anyway. How much mayo did you use?

Lookin' good! Gotta try that myself.