The best chicken I’ve ever had! Spatchcock Cornell Chicken recipe

unoriginalusername

If you haven’t had Cornell chicken you’re doing chicken wrong!  I know those are fighting words but trust me on this one.  In the video link below I show you how brine, spatchcock and grill this classic recipe.  For some more history on Cornell chicken, check out this article 

Without watching the video, this is what you need to know

Recipe (I doubled this) 

2 cups white vinegar

1 cup oil (I used Canola) 

1 egg

3 tablespoons salt

1 tablespoon poultry seasoning

pepper

6-8 chicken breasts (I did 3 spatchcock chickens)

Prep
- Marinade the chicken for 24 hours in the brine
- Spatchcock your chickens

Cook
- 1hr before cooking remove and pat dry the birds and put in the fridge to help dry the skin
- bring the brine to a boil, then simmer for 10-15 min so that its food safe to use as a basting liquid 
- Cook indirect at 375 for about 1hr checking for temp
- I used one chunk of smoking wood (peach but anything mild will do) 

Youtube Video link if you want more detail

Canugghead

Been on my to-cook list for a long time ...
https://www.google.com/search?q=cornell+chicken+eggheadforum.com&rlz=1C1AVNG_enCA649CA649&oq=cornell+chicken+eggheadforum.com&aqs=chrome..69i57j0l6j69i60.10626j0j7&sourceid=chrome&ie=UTF-8

SmokeyPitt

Beautiful color on those birds! This sounds like such a simple recipe (other than planning ahead 24 hours). I definitely want to give it a try. 

smbishop

Saved, I will try this.  Thanks for sharing, although that is a lot of RED in the video.....

unoriginalusername

smbishop said:

Saved, I will try this.  Thanks for sharing, although that is a lot of RED in the video.....

Let me know what you think. 

Cottage is all green and after I had five grills my wife held a Kamado intervention. Brother and law has the other two eggs 

Gulfcoastguy

I tried this the last time it was posted. It turned out to salty for my taste.

unoriginalusername

Gulfcoastguy said:

I tried this the last time it was posted. It turned out to salty for my taste.

Try diamond kosher crystal salt.. least salty salt if that makes any sense. These needed some finish salt added so definitely not over salty 

Wldrup

I'm an egg newbie and enjoy trying new recipes, so, when I saw this on youtube I gave it a try.  It was good but I'll share my learning for other newbs.  I have an electronic thermometer and used one probe to maintain grill temp about 375-400.  Dome temp was lower...330 or so.  While the chicken was good the lower dome temp didn't render the skin and make it crispy.  Next time I'll be sure to hold dome temp 375-400.  Maybe even 425 at the end.  I'll also "rest" it in the fridge before to dry the skin.  Like I said.  good, not great but I'll try again.  

unoriginalusername

Wldrup said:

I'm an egg newbie and enjoy trying new recipes, so, when I saw this on youtube I gave it a try.  It was good but I'll share my learning for other newbs.  I have an electronic thermometer and used one probe to maintain grill temp about 375-400.  Dome temp was lower...330 or so.  While the chicken was good the lower dome temp didn't render the skin and make it crispy.  Next time I'll be sure to hold dome temp 375-400.  Maybe even 425 at the end.  I'll also "rest" it in the fridge before to dry the skin.  Like I said.  good, not great but I'll try again.  

The dome temp and drying the bird really help