Grilled Cornell Chicken Food
CORNELL CHICKEN WITH GRILLED STEAK FRIES
Steps:
- For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.
- For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.
- For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.
- Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.
- Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.
- Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.
- Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.
GRILLED CORNELL CHICKEN
This recipe is a variation of one from "BBQ USA," and is a great grilled chicken recipe from a fair booth in New York called Baker's Chicken Coop, which became famous in the late 40s. Serve it with potato salad and a read leaf lettuce salad with tomatoes, cucumbers and Granny's Red French Dressing (#116968).
Provided by CookinCowgirl
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, mix the egg with the oil and other ingredients.
- Marinate the chicken in one half of the marinade for 4-6 hours in the refrigerator.
- Place a drip pan half full of water in the bottom of half of the grill.
- Fire up the grill.
- Oil the grate.
- Cook the chicken indirectly for 40 to 60 minutes on the side of the grill where the drip pan is, basting and turning the chicken occasionally.
- Move the chicken to grill it directly for extra browning.
- The internal temperature of the chicken should be 180 degrees before serving.
Nutrition Facts : Calories 839.7, Fat 71.7, SaturatedFat 12.9, Cholesterol 201.2, Sodium 3661.2, Carbohydrate 4.4, Fiber 1.1, Sugar 0.6, Protein 43.8
CORNELL CHICKEN
A tangy white sauce used as a marinade and baste almost ensures this regional chicken specialty of Cornell comes out juicy and flavorful every time.
Provided by Joshua Bousel
Time 4h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place egg in blender and pulse until beaten. With motor running, slowly pour in oil, a thick emulsion should form. Add in vinegar, salt, pepper, sage, thyme, marjoram, and rosemary and puree until combined.
- Using a paring knife, cut a few small slits in skin of each piece of chicken. Transfer chicken to a large resealable bag and pour in all but 1 cup of sauce. Place in refrigerator and let sit for 3 hours, up to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken, skin side up, on cool side of grill and cover. Cook, basting every 10 minutes with reserved sauce, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.
- Move chicken to hot side of the grill, flip skin side down, and cook until skin crisps and browns, about 5 minutes. Transfer to a platter, let rest for 10 minutes, then serve immediately.
CORNELL CHICKEN (GRILLED CHICKEN WITH WHITE BARBECUE SAUCE) RECIPE
So what makes a Cornell Chicken? It's all in the tangy white sauce that serves as a marinade and baste, creating a moist and flavorful grilled bird.
Provided by Joshua Bousel
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Place egg in blender and pulse until beaten. With motor running, slowly pour in oil, a thick emulsion should form. Add in vinegar, salt, pepper, sage, thyme, marjoram, and rosemary and puree until combined.
- Using a paring knife, cut a few small slits in skin of each piece of chicken. Transfer chicken to a large resealable bag and pour in all but 1 cup of sauce. Place in refrigerator and let sit for 3 hours, up to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken, skin side up, on cool side of grill and cover. Cook, basting every 10 minutes with reserved sauce, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.
- Move chicken to hot side of the grill, flip skin side down, and cook until skin crisps and browns, about 5 minutes. Transfer to a platter, let rest for 10 minutes, then serve immediately.
Nutrition Facts : Calories 798 kcal, Carbohydrate 1 g, Cholesterol 220 mg, Fiber 0 g, Protein 62 g, SaturatedFat 11 g, Sodium 667 mg, Sugar 0 g, Fat 58 g, ServingSize serves 8, UnsaturatedFat 0 g
CORNELL BBQ CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put all ingredients (accept chicken) into a blender and blend until smooth.
- Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.
CORNELL CHICKEN
This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h52m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
- Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
- Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 633.3 calories, Carbohydrate 1.3 g, Cholesterol 126.9 mg, Fat 53.5 g, Fiber 0.1 g, Protein 32.5 g, SaturatedFat 9.5 g, Sodium 3588.3 mg, Sugar 0.4 g
CORNELL CHICKEN MARINADE
A lovely chicken marinade with oil, vinegar, poultry seasoning, egg and salt and pepper. Your chicken will love you for this baste, and so will the family.
Provided by MCCLELLAND
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT10m
Yield 24
Number Of Ingredients 6
Steps:
- Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 0.3 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 0 g, Protein 0 g, SaturatedFat 1.2 g, Sodium 873.1 mg, Sugar 0.1 g
CORNMEAL BREADED GRILLED CHICKEN
This recipe is designed for a contact grill, such as a George Foreman. It is adapted from a recipe at About.com by Linda Larsen. Be sure to leave yourself time for the breaded chicken to rest 30 minutes before grilling.
Provided by Gardenwife
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken and pat it dry.
- It works best thin, so put the chicken breasts between two sheets of waxed paper and pound them to about 1/3" thick.
- Pour beaten egg in shallow bowl.
- In a shallow dish or pan, combine basil, oregano, pepper, salt, and grated cheese.
- Brush chicken with the lemon juice, then dip both sides in the beaten egg.
- Next, coat chicken with the cornmeal mixture.
- Let chicken sit on a wire rack for 20-30 minutes.
- Spray George Foreman two sided grill with nonstick cooking spray.
- Cook chicken for 4-7 minutes until thoroughly cooked, brown and crisp.
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CORNELL CHICKEN - SERVED FROM SCRATCH
Add chicken and boil for 5 minutes. Remove from water and let cool completely. In a large bowl, add egg. Whisk vigorously with a fork or whisk until frothy. Add remaining ingredients to the bowl and whisk again until all is incorporated. Add marinade to chicken and let marinate for ideally 12 - 24 hrs.
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CORNELL CHICKEN (WITH HOW-TO FOR PERFECTLY BARBECUED BONE ...
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COOKING CORNELL CHICKEN - EDIBLE FINGER LAKES
Cooking Cornell Chicken. Place the broiler halves—about one pound is a good weight—over a hot, non-flaming fire. Flip and baste the chicken frequently, about every 5 to 10 minutes for an hour or until the internal temperature reaches 165º. “If you cook it in less than an hour, you risk burning the chicken or having it be less flavorful ...
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‘CORNELL CHICKEN’ IS THE TASTE OF SUMMER - CALS
A signature offering that the Washington Post once described as a “grilled chicken recipe so brilliant it’s got an Ivy League name.” Cornell Chicken—a staple at backyard and community barbecues in New York and beyond—was the brainchild of Baker, a member of the American Poultry Hall of Fame who served as a professor of food science at Cornell from …
From cals.cornell.edu
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Put ⅔ C of the liquid aside for basting. Then place the halved chickens in food bags, and divide the rest of the marinade into the bags. Marinate in the fridge for 24 hours. After the chicken is done marinating, set up your grill for indirect cooking. Place the chicken halves over indirect heat, and turn and baste every 5 minutes.
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FAMOUS CORNELL CHICKEN - 74 MAIN STREET
Directions: 1. In a blender container, combine the cider vinegar, oil, egg, salt, pepper, and poultry seasoning. Blend until emulsified. Measure out 2 cups sauce for basting and set aside. 2. Decide what cut of chicken you’ll be using. Rinse and pat dry with paper towels.
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THE GRILLED-CHICKEN RECIPE SO BRILLIANT IT’S GOT AN IVY ...
Massage the pieces through the bag; refrigerate for at least 4 hours and up to 8 hours. Transfer the bag of chicken and marinade to the counter; let it sit at room temperature for about one hour ...
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CORNELL CHICKEN | EDIBLE FINGER LAKES
Cornell Chicken A Central New York classic ... the food science professor, who passed away in 2006, concocted the mixture of vinegar, oil, egg, poultry seasoning and salt that has coated innumerable batches of grilled chicken for more than six decades. Although the recipe became famous as “Cornell Chicken,” Baker came up with the idea as a young …
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THE GRILLED-CHICKEN RECIPE SO BRILLIANT IT’S GOT AN IVY ...
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Jun 7, 2013 - A tangy white sauce used as a marinade and baste almost ensures this regional chicken specialty of Cornell comes out juicy and flavorful every time.
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CORNELL CHICKEN - SAVEUR
Ingredients. 2 (2 1/2–3-lb.) chickens, halved (backbones discarded) 2 cups cider vinegar 1 cup vegetable oil 1 tbsp. poultry seasoning …
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From saveur.com
CORNELL CHICKEN RECIPE - NEW YORK CHICKEN FROM PLATTER TALK
Adjust sauce/marinade quantity to amount of chicken you are grilling, maintain a 2:1 ratio of cider vinegar to oil. Similarly, adjust salt and other seasonings to quantity and taste. If marinating, place meat in gallon size zip-lock bags. Place sealed bags in …
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GRILLED CORNELL CHICKEN - ARMADILLO PEPPER
Whisk together. Heat your grill to high heat (450 – 500 degrees F). Place the chicken on the grill and cook for 5 – 10 minutes. Turn the chicken over and baste with the sauce. Continuing cooking and turning the chicken every 5 – 10 minutes and basting each time. Cook until the internal temperature of the chicken breast is 165 degrees F.
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CORNELL CHICKEN BARBECUE RECIPE - HAVENHILL CUISINE
Instructions. In a medium bowl, whisk egg until beaten. Slowly whisk in the oil until fully blended. Whisk in vinegar, salt, and spices. Set aside some of the marinade to use for basting while grilling. In a shallow dish, place chicken and coat with the remaining marinade. Cover and marinate in the fridge for at least 4 hours, up to 24 hours if ...
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CORNELL CHICKEN WITH GRILLED STEAK FRIES RECIPE - FOOD NEWS
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat. Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes.
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CORNELL CHICKEN - THE VIRTUAL WEBER BULLET
Brine for 1-2 hours, pat dry, then apply rub. Light the WSM using the Standard Method and use mild smoke wood. Smoke-grill the chicken on bottom cooking grate at 325-375°F, basting with Cornell sauce 3 times and flipping halfway through cooking, until chicken reaches 170-175°F in thigh. If skin is not browned enough, crisp directly over hot ...
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CORNELL CHICKEN BARBECUE (CORNELL FORMULA SAUCE) - MANILA ...
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From manilaspoon.com
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CORNELL BBQ CHICKEN - STEVE DOES FOOD
Cut chicken into pieces. Beat egg with oil. Add vinegar, beer and seasonings and blend together. Divide in half and pour one half over chicken and marinate for at least 2 hours, or up to overnight. Whisk the flour into the remaining sauce and use to baste the chicken while grilling. Discard the sauce that was used as a marinade.
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DR. BAKER'S ORIGINAL CORNELL CHICKEN RECIPE
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CRISPY GRILLED CHICKEN CORNELL STYLE [BY DR. BAKER, KING ...
History of Dr. Robert Baker’s Cornell Grilled Chicken. Bob Baker was a famous professor of food science and poultry science at Cornell University in Ithaca New York. His wife Jackie Baker would always call their home “the home of barbecue bob” By the late 1950s Bob Baker had created his recipe and was all over New York.
From theamericanbarbecue.com
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CHASING DOWN CORNELL CHICKEN AT BROOKS ... - BURNT MY FINGERS
Cornell Chicken is an invention of the Ag extension in that eponymous hotbed of food experimentation, developed to promote the chicken industry in the early 1940’s. It marinates in an unusually vinegary sauce containing a raw egg (which the food scientists told me is perfectly safe, because of the vinegar) to help emulsify it.
From burntmyfingers.com
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CORNELL CHICKEN ON THE GRILL - PREVENTION.COM
Cut up the chicken and put it on the grill. You can parboil it a little first if you want. In a bowl, with a whisk or electric mixer, beat the egg; add the oil and beat again.
From prevention.com
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RECIPE: CORNELL-STYLE GRILLED CHICKEN - BURNT MY ...
1 egg. 2 chickens, cut into serving pieces. Method: Beat egg, add other marinade ingredients, beat again to thoroughly emulsify. Pour over chicken pieces, toss to mix, and marinate at least 1 hour but no more than 2 hours, stirring occasionally. Cook on a medium grill until nicely browned and well done, about 45 minutes.
From burntmyfingers.com
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CORNELL CHICKEN | SAVEUR
Ingredients. 2 cups cider vinegar 1 cup vegetable oil 1 egg 2 1 ⁄ 2 tsp. paprika ; 1 tsp. dried rosemary 1 tsp. dried thyme 1 ⁄ 2 tsp. dried sage ; 1 ⁄ 4 tsp. dried marjoram ; 1 ⁄ 2 ...
From saveur.com
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CRISPY GRILLED CORNELL CHICKEN WILL HAVE YOU CLUCKING WITH JOY
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.
From amazingribs.com
From amazingribs.com
CORNELL CHICKEN RECIPE WITH SUNSET BBQ RUB - SUNSET & SEWANEE
Season the chicken all over with the rub in a large mixing bowl. Make sure to get a fair bit of seasoning into the cavity of the chicken and down the neck of the chicken. You can be generous with the seasoning. It will make for a tasty crust. Preheat grill to 375°F/190°C.
From sunsetandsewanee.com
From sunsetandsewanee.com
CORNELL CHICKEN WITH GRILLED STEAK FRIES - AMERICAN RECIPES
Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and ...
From fooddiez.com
From fooddiez.com
FOOD WISHES RECIPES - CORNELL CHICKEN RECIPE - YOUTUBE
Learn how to make Cornell Chicken! Visit http://foodwishes.com to get more info, and watch over 350 free video recipes. Thanks and enjoy!
From youtube.com
From youtube.com
THE ORIGINAL CORNELL BARBECUED CHICKEN RECIPE ...
Recipe Steps. 1: Spatchcock the chickens: If there is a package of giblets, remove it from the cavity of the chicken. Rinse the chicken inside and out under cold water and blot it dry with paper towels. Place the bird, breast side down, on a cutting board. Using poultry or kitchen shears or a sharp knife, cut through the flesh and bone along ...
From barbecuebible.com
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CORNELL CHICKEN ON THE WEBER GO ANYWHERE - ENGLISH GRILL ...
Directions. 1. Take egg in a bowl and add olive oil to it, constantly stirring while adding oil. Add vinegar, while still stirring. Throw in salt, pepper and chicken seasoning, mix well to make the marinade. 2. Place the chicken in ziploc bag, pour over the marinade on the chicken. Mix well and let it stay in the refrigerator overnight.
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CORNELL CHICKEN – LIFE IS BETTER RED
1. Place egg in blender and pulse until beaten. With motor running, slowly pour in oil, a thick emulsion should form. Add in vinegar, salt, pepper, sage, thyme, marjoram, and rosemary and puree until combined. 2. Using a pairing knife, cut a few small slits in skin of each piece of chicken. Transfer chicken to a large resealable bag and pour in ...
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Since my exploration of Cornell Chicken I have had the good fortune to eat at the original Brooks Barbecue in Oneonta, NY.This is truly a temple of cuisine—winner of a James Beard Award for excellence in a regional restaurant—and a great value because you can get a full meal for under $10 or a perfectly grilled, moist and tender chicken half to take away for less than six bucks.
From foodnewsnews.com
From foodnewsnews.com
CORNELL CHICKEN MARINADE - RECIPE - ROADFOOD
Method. In a medium-size bowl, beat the egg well. Whisk in all the remaining ingredients. Set aside about a cup of the sauce to use for basting the chicken as it cooks. Place washed and patted-dry chicken parts in a shallow dish and coat them with the remaining sauce. Cover the dish and refrigerate the chicken for 24 hours.
From roadfood.com
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CORNELL CHICKEN ON ROTISSERIE - PITMASTER CLUB
Sprinkle rub on chicken before putting on grill but as Meathead suggests, just dab lightly.. Put Chicken on rotisserie in BBQ at 300 and have an accurate thermometer to 170+ degrees F; Since the baste on the Meathead Chicken uses egg, it is important to have a higher end temperature. Work: Every 15 minutes or so dab the rotating chicken with baste.
From pitmaster.amazingribs.com
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