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Cornell Chicken

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Post Mon May 21, 2012 10:17 pm
Askanison medium
medium

Posts: 121
Location: Philadelphia
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.

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IMG_0071 by Askanison1, on Flickr
Chargriller Duo w/ SFB
Weber 18.5" Kettle

Post Tue May 22, 2012 5:48 am
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

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
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net

Post Tue May 22, 2012 6:58 am
timbarber84 medium-well
medium-well

Posts: 204
Location: flatwoods ky

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

Post Tue May 22, 2012 7:25 am
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

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
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
Image
BBQ Site: http://grillinsmokin.net

Post Tue May 22, 2012 9:03 am
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

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.
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Post Tue May 22, 2012 9:33 am
phillyjazz well done
well done

Posts: 2968
Location: Philly

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

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Tue May 22, 2012 11:05 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

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

Nice looking pieces.

Post Tue May 22, 2012 11:27 am
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

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?
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Post Tue May 22, 2012 1:49 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Lookin' good! Gotta try that myself.
Large BGE
CG Duo with SFB

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