Habanero Smoker
08-14-2008, 06:24 PM
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Cornell Chicken
From Habanero Smoker
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http://www.susanminor.org/users/Hab/Food_Files/Meat/Cornell_Chicken/Cornell_Chicken-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/Cornell_Chicken/Cornell_Chicken-1.jpg)
As late summer rolls in I often begin thinking about Cornell Chicken. It is a favorite barbecue sauce in upstate and central New York, and a big hit at the State Fair. There are many variations; the following recipe is the original, created by the late Prof. Bob Baker of Cornell University (he is also the creator of chicken nuggets). This recipe was first developed around 1946, when broilers averaged 2 pounds a piece. In today’s market it is hard to find such small broilers, and cooking larger birds over hot direct heat tends to burn the skin and leaves the inner meat under cooked. I still use the same original ingredients, but have modified the directions to suit today’s larger chickens.
CORNELL BARBECUE SAUCE (original recipe)
(Enough for (5) 2 pound broilers)
Ingredients:
1 cup cooking oil (tasteless oil such as canola)
1 pint cider vinegar
3 Tablespoons kosher salt
1 Tablespoon poultry seasoning
1/2 teaspoon pepper
1 large egg
Makes about 3 1/4 cups
Marinade (optional -gives the chicken a tangy flavor all the way to the bone!)
4 quarts water
7 cups cider vinegar
1/2 cup pickling salt
4 (3 1/2-to 4-pound) whole chickens, halved
Marinade 1 – 2 hours. (2 - 4 hours for extra tang, but no longer then 4 hours}
Directions: (Original)
Beat the egg, then add the oil and beat again until well blended. Add other ingredients and stir.
Adjust salt quantity or eliminate to meet individual health needs and taste. Chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.
Wash and split broilers in half. The Ideal size of a broiler half is about one pound. Each half serves one adult or two children. Brush each half with sauce.
Place the broiler halves on a hot open grill (direct heat). Turn the halves every five to ten minutes, depending on how hot the coals are; using tongs to turn the chicken. The basting should be light at first, then heavier near the end of the cooking period.
Cooking time is about 1 hour, depending on the amount of heat and the size of the broilers. Test the chicken to see whether is done by pulling the wing away from the body. If the meat in this area splits easily, and there is not red color in the joint, the chicken is done.
Leftover unused sauce can be stored in a glass jar in the refrigerator for several weeks. The recipe can be varied to suit individual tastes.
Directions: (Modified)
Lightly beat egg and add oil. Using a hand blender, at speed 5 emulsify the egg and oil until it is about the consistency of mayonnaise. This makes for a thicker sauce. Next add the rest of the ingredients (try sea salt in the same amount instead of kosher salt) and hand whisk until smooth and well blended.
I emulsify the oil and egg in a quart size Ziploc® Brand Twist 'n Loc® Container. Instead of whisking, place the cover on, seal tightly and shake until well blended. Also any left over sauce can be stored in the refrigerator using this same container.
Using the direct heat method, preheat grill to medium heat (you can hold you hand 6 inches over the area you will be cooking for 7 seconds or 350°F). While grill is preheating, remove chicken from the refrigerator, place chicken in a sealable bag and pour a small amount of sauce in the bag (just enough to lightly coat the chicken). Make sure all chicken is evenly coated, and marinate for 30 minutes at room temperature, turning the bag over once.
Place chicken on grill skin side up, and close cover. Every 5 – 10 minutes, baste chicken, turn over, and baste again. Until chicken reaches 160°F measured at the thickest part of the thigh, or until the wing moves easily in its joint. This will take 40 - 60 minutes.
To prevent contaminating the entire amount of sauce, pour about half a cup of sauce in a bowl for basting. You can always add more sauce to the bowl as needed, but half a cup is usually enough for 4 half chickens.
I generally will grill skin side up for ten minutes, and skin side down for 5 - 7 minutes, and repeat this until the chicken is fully cooked
Let rest for 10 to 20 minutes. Serve with potato salad, corn on the cob, and coleslaw.
Recipe Variations: (Here are some ideas to get you started; mix or change one or more ingredients.)
Use flavored vinegars
Use half lemon or lime or orange juice and half white vinegar
Use peanut oil, or 1/4 cup dark sesame seed oil & 3/4 canola oil
Add 2 - 3 cloves of minced garlic
Add 1/4 cup Dijon mustard
Use 1 tablespoon of curry powder, instead of poultry seasoning
Use 1/2 cup of Dijon mustard instead of an egg; this will make the sauce thicker, and give it a distinct flavor.
Cornell Chicken
From Habanero Smoker
http://www.susanminor.org/images/smokers/sunsepa.gif
http://www.susanminor.org/users/Hab/Food_Files/Meat/Cornell_Chicken/Cornell_Chicken-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/Cornell_Chicken/Cornell_Chicken-1.jpg)
As late summer rolls in I often begin thinking about Cornell Chicken. It is a favorite barbecue sauce in upstate and central New York, and a big hit at the State Fair. There are many variations; the following recipe is the original, created by the late Prof. Bob Baker of Cornell University (he is also the creator of chicken nuggets). This recipe was first developed around 1946, when broilers averaged 2 pounds a piece. In today’s market it is hard to find such small broilers, and cooking larger birds over hot direct heat tends to burn the skin and leaves the inner meat under cooked. I still use the same original ingredients, but have modified the directions to suit today’s larger chickens.
CORNELL BARBECUE SAUCE (original recipe)
(Enough for (5) 2 pound broilers)
Ingredients:
1 cup cooking oil (tasteless oil such as canola)
1 pint cider vinegar
3 Tablespoons kosher salt
1 Tablespoon poultry seasoning
1/2 teaspoon pepper
1 large egg
Makes about 3 1/4 cups
Marinade (optional -gives the chicken a tangy flavor all the way to the bone!)
4 quarts water
7 cups cider vinegar
1/2 cup pickling salt
4 (3 1/2-to 4-pound) whole chickens, halved
Marinade 1 – 2 hours. (2 - 4 hours for extra tang, but no longer then 4 hours}
Directions: (Original)
Beat the egg, then add the oil and beat again until well blended. Add other ingredients and stir.
Adjust salt quantity or eliminate to meet individual health needs and taste. Chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.
Wash and split broilers in half. The Ideal size of a broiler half is about one pound. Each half serves one adult or two children. Brush each half with sauce.
Place the broiler halves on a hot open grill (direct heat). Turn the halves every five to ten minutes, depending on how hot the coals are; using tongs to turn the chicken. The basting should be light at first, then heavier near the end of the cooking period.
Cooking time is about 1 hour, depending on the amount of heat and the size of the broilers. Test the chicken to see whether is done by pulling the wing away from the body. If the meat in this area splits easily, and there is not red color in the joint, the chicken is done.
Leftover unused sauce can be stored in a glass jar in the refrigerator for several weeks. The recipe can be varied to suit individual tastes.
Directions: (Modified)
Lightly beat egg and add oil. Using a hand blender, at speed 5 emulsify the egg and oil until it is about the consistency of mayonnaise. This makes for a thicker sauce. Next add the rest of the ingredients (try sea salt in the same amount instead of kosher salt) and hand whisk until smooth and well blended.
I emulsify the oil and egg in a quart size Ziploc® Brand Twist 'n Loc® Container. Instead of whisking, place the cover on, seal tightly and shake until well blended. Also any left over sauce can be stored in the refrigerator using this same container.
Using the direct heat method, preheat grill to medium heat (you can hold you hand 6 inches over the area you will be cooking for 7 seconds or 350°F). While grill is preheating, remove chicken from the refrigerator, place chicken in a sealable bag and pour a small amount of sauce in the bag (just enough to lightly coat the chicken). Make sure all chicken is evenly coated, and marinate for 30 minutes at room temperature, turning the bag over once.
Place chicken on grill skin side up, and close cover. Every 5 – 10 minutes, baste chicken, turn over, and baste again. Until chicken reaches 160°F measured at the thickest part of the thigh, or until the wing moves easily in its joint. This will take 40 - 60 minutes.
To prevent contaminating the entire amount of sauce, pour about half a cup of sauce in a bowl for basting. You can always add more sauce to the bowl as needed, but half a cup is usually enough for 4 half chickens.
I generally will grill skin side up for ten minutes, and skin side down for 5 - 7 minutes, and repeat this until the chicken is fully cooked
Let rest for 10 to 20 minutes. Serve with potato salad, corn on the cob, and coleslaw.
Recipe Variations: (Here are some ideas to get you started; mix or change one or more ingredients.)
Use flavored vinegars
Use half lemon or lime or orange juice and half white vinegar
Use peanut oil, or 1/4 cup dark sesame seed oil & 3/4 canola oil
Add 2 - 3 cloves of minced garlic
Add 1/4 cup Dijon mustard
Use 1 tablespoon of curry powder, instead of poultry seasoning
Use 1/2 cup of Dijon mustard instead of an egg; this will make the sauce thicker, and give it a distinct flavor.