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Cornell chicken.
Skrullb
Posts: 666
I’ve gotta say...this is fantastic. 
I'm in Fredericksburg, VA, and I have an XL and a medium.
Comments
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That looks very tender and juicy!
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I’ve always been more of a Princeton chicken man, myself.
j/k that looks great!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Haha. Thank you. That’s probably the best chicken I’ve made in the BGE. Delicious.JohnInCarolina said:I’ve always been more of a Princeton chicken man, myself.
j/k that looks great!I'm in Fredericksburg, VA, and I have an XL and a medium. -
Love the recipe just haven’t done it on the egg yet. Looks excellent.
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That’s the same recipe I used, but instead of poultry seasoning, I used John Henry’s Mojave Garlic Pepper. I don’t baste, either. Gotta leave the Egg closed!GrillSgt said:Famous old recipe. https://www.thespruce.com/dr-bakers-original-cornell-chicken-recipe-101127I'm in Fredericksburg, VA, and I have an XL and a medium. -
Go Big Red! Can't pass on this thread. Great result right there- must be the Cayuga Lake effect!
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Why?Skrullb said:I don’t baste, either. Gotta leave the Egg closed!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I just prefer to leave the Egg closed and let it cook.Carolina Q said:
Why?Skrullb said:I don’t baste, either. Gotta leave the Egg closed!
I'm in Fredericksburg, VA, and I have an XL and a medium. -
Looks simply fantastic.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Great looking bird!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I rarely cook chicken any other way, though I usually dial down the salt a little and do a couple of split breasts instead of a whole bird. I try to reserve some of the marinade before I put the chicken in and use that for basting but frequently forget. I think the skin gets more golden and crispy if you baste it, but it's still pretty good, without.
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