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Cornell chicken..

edited 11:03AM in EggHead Forum
I see where Char-buddy had good results making this but I wasnt as lucky. Mine was bone dry and the texture of the meat was chalky.. I went 310-320° for 60 minutes.. It had a strong vinager taste as well..[p]I also had to quit mopping after the first two turns.. I wanted a crisp skin, and keeping it wet there was no way it would have crisped..[p]I beleive it cooked quicker and the texture of the meat was altered due to the 24 hours in the vinager.. [p]


  • char buddychar buddy Posts: 562
    Q.N.E. tyme ,[p]Sorry about your bad outcome. As Nature Boy says - we want feedback, any kind, any time. [p]I am thinking that the vegetable oil in the basting liquid might make it hard to hold temp control. And I am curious why the vinegar stayed so prominent. [p] I'll try another one this week and see if I can duplicate your results at 300-350. In recipes I read for an indoor oven they gave the time and temps at 350 for one hour. So I gave those times and temps as one alternative.[p]When I cooked my own chicken I did it low and slow - temps under 250 for three hours - and I monitored the internal temp in the thigh till it got to 190º.[p]Again thanks for the info. If you want to have some fun you might check out the article by Michael and Jane Stern ("Roadfood"} on Cornell Chicken in the current issue of Gourmet. But adapting it to the BGE may be harder than I first thought.
  • djm5x9djm5x9 Posts: 1,342
    Dylan:[p]What were you cooking on?
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