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Reverse seared Cornell chicken
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duck_hunter
Posts: 185
Since moving west I have attempted many ways of reproducing fire hall/Cornell chicken, but struggled with getting crispy skin without burning the bird.
my last two attempts have been reverse sear, once with breasts and once with a whole bird, and I think I’m there
225* indirect until 140 internal
550* direct raised to 165
my last two attempts have been reverse sear, once with breasts and once with a whole bird, and I think I’m there
225* indirect until 140 internal
550* direct raised to 165
Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain
Comments
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Is Cornell Chicken a must-try recipe? It's something I've always heard about but never tried...South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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You have added the term “reverse seared” to your description of Cornell chicken. What is different about your process than the standard Cornell chicken process?Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
It’s must try for me, it was what I grew up understanding as bbq chicken, and I’m getting requests for it now
the standard Cornell chicken process is over an open pit fire 700 some degrees in wire cage rotisseries, you can’t get the chicken far enough away from the flame to do 700* in the egg, cooking it at 350* direct is good, the reverse sear seems to be next level, crisping the skin without burning the bird, maybe others have been doing it reverse sear all along but I’m just stumbling on it nowBarbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain -
I had good and bad results with Cornell chicken on the egg. I raise the grate at felt level. After marinating the chicken, I dry it out with sponge towels and let it air dry a bit. I don’t baste with the marinade until the skin has started to crisp a bit.
The acid in the marinade denatures the protein in the skin and makes it harder to crisp. I would be tempted to remove all the skin while marinating and putting it back just before grilling.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
paqman said:I had good and bad results with Cornell chicken on the egg. I raise the grate at felt level. After marinating the chicken, I dry it out with sponge towels and let it air dry a bit. I don’t baste with the marinade until the skin has started to crisp a bit.
The acid in the marinade denatures the protein in the skin and makes it harder to crisp. I would be tempted to remove all the skin while marinating and putting it back just before grilling.
I've got a few Mexican and Indian style grill recipes that call for removing the skin entirely and scoring the flesh and they are some of my favorites b/c the marinated has a better chance of working its way into the flesh without the skin barrier. I don't miss the skin at all in these dishes. Wonder if this would work here.
Also - I'm curious if you could counteract the acid problem by rubbing the skin down with Baking Soda before it goes on the grill. Cook's Illustrated has recommended this technique for various chicken recipes in the past but I've yet to try it.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
interesting approach, thanks for postingaka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
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