Cornell chicken - marinate?

Powak

Thinking about doing some Cornell chicken again but this time possibly marinating the chicken in the baste for some time or even overnight. Has anyone tried that?

buzd504

I had never heard of Cornell chicken so I looked it up, and the recipes I found all recommended that you marinate it.

Sounds great!

Powak

Spatchcock direct up high in the dome or indirect?

shtgunal3

@Powak I go gasket level direct

Powak

shtgunal3 said:

@Powak I go gasket level direct

about what temp and do flip?

Powak

Came out PHENOMENAL. Did about 400° direct. First 30 minutes at the felt, breast side down. Then flipped and moved it up into the dome, breast side for 50 minutes. Skin’s to die for and the meats super juicy!

Powak

lkapigian

Nailed it .. full disclosure, I had to look it up and definitely something im going to give a go 

paqman

lkapigian said:

Nailed it .. full disclosure, I had to look it up and definitely something im going to give a go 

Here’s a link to a PDF of the original recipe/instructions: https://ecommons.cornell.edu/bitstreams/b0de1fdc-775d-48fb-8c0d-f6d6ceca54f0/download

I could swear that I’ve made posts about this in the past but I can’t find them.  Maybe it was in a shared cooking thread.

@Powak yours looks like a champion!

JohnInCarolina

I prefer Princeton Chicken but that looks great!

Ozzie_Isaac

JohnInCarolina said:

I prefer Princeton Chicken but that looks great!

I would expect nothing less, being that you teach at Princeton of the South.

Legume

I've read that recipe so many times and yet I've never tried it.  The original doc and the story is really entertaining, right down to how much charcoal / broiler half, how to layout tables to serve large groups, etc. That's the original eat more chikn before there was a chik fil a.

Powak

Legume said:

I've read that recipe so many times and yet I've never tried it.  The original doc and the story is really entertaining, right down to how much charcoal / broiler half, how to layout tables to serve large groups, etc. That's the original eat more chikn before there was a chik fil a.

 That skin was so crispy! Just like it was fried.

lousubcap

@JohnInCarolina - never a doubt.  Truth be told I am partial to Cornell chicken.  Given the recent health craze-the tofu piece can be attributed to missing the mark so skip the tofu. 
https://alumni.cornell.edu/cornellians/baker-chicken/

shtgunal3

Powak said:

shtgunal3 said:

@Powak I go gasket level direct

about what temp and do flip?

Apologies, just now seeing your question. Looks like it turned out great.