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Cornell Chicken
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Tjcoley
Posts: 3,551
Cornell Chicken was invented by Dr. Robert Baker, a professor at New York's Cornell University. He was looking for a way to grill smaller chickens, and have them turn out delicious. It was a way for local farmers to sell more birds more quickly. Recipe from 'Saveur'.
INGREDIENTS
2 cups cider vinegar
1 cup vegetable oil
1 egg
2½ tsp. paprika
1 tsp. dried rosemary
1 tsp. dried thyme
½ tsp. dried sage
¼ tsp. dried marjoram
½ tsp. freshly grated nutmeg
2 (2½-3 lb.) chickens, cut in half, backbone discarded
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
1 Puree vinegar, oil, paprika, rosemary, thyme, sage, marjoram, nutmeg and egg in blender until smooth. Place the chicken halves in a large bowl, season generously with salt and pepper and pour in half of the sauce. Toss to coat the chicken evenly. Cover with plastic wrap and refrigerate for 2 hours
Grill at 375 - 400 direct until IT 165. You can baste with remaining sauce every 10 minutes or so.
Turned out great.
__________________________________________
It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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Thought about doing some my self this weekend have several whole birds in the freezer. Just did not get around to it.
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They will be on my repeat cook list. Crispy skin, very moist and juicy chicken. A true mother and child reunion doing them on the Egg.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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