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Cornell Chicken

TjcoleyTjcoley Posts: 3,528
edited January 2013 in EggHead Forum

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'.


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 


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


  • beteezbeteez Posts: 507
    Thought about doing some my self this weekend have several whole birds in the freezer. Just did not get around to it.
  • TjcoleyTjcoley Posts: 3,528
    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
  • RACRAC Posts: 1,688
    Look's great! Another one on the list. Thanks


    Boerne, TX

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