Cornell Chicken Updated
Long a staple and tradition at fairs and festivals in Western New York, Cornell Chicken is simply one of the most flavorful ways to prepare grilled chicken. Even if you do not live in New York State, I’m sure you may have eaten that wonderful grilled chicken at fundraisers or festivals in your area, not knowing that it is Cornell Chicken.
This uses a non-tomato based barbecue sauce, but you won’t miss it a bit! And while the original uses 3 Tbsp. of salt, none of the flavor is lost with this reduced sodium version.
1 c. cider vinegar
2 tsp. poultry seasoning–store bought or homemade (recipe follows)
up to 5 lb. chicken pieces, or 2 to 4 large fryers, cut in half or quartered
1/2 c. vegetable oil
1/2 – 1 Tbsp. salt
1/4 tsp. freshly-ground pepper
Adjust the quantity of salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.
In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper. At this point, you can save the marinade in a jar and refrigerate. Will keep for a week.
In a large resealable plastic bag, place the chicken pieces of your choice, pierce the skin. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).
Place chicken over indirect heat–hot coals with an aluminum disposable pan with water to the side or hot gas grill and water pan with vents open. Turn frequently (about every ten to 12 minutes) and baste with additional leftover basting sauce, each turn. Cooking for about 30 to 45 minutes or until the internal temperature of each part is 150F or the juices run clear. Stop basting. Move the pieces over to the hot direct heat side of the grill, and be sure to place the pieces skin side down. Crisp the chicken for about ten minutes–watch carefully to keep it from burning, you only want to crisp the skin. Turn and heat for five minutes more.
Don’t forget to do that last step to crisp the chicken. It is important to finish the cooking and crisp the skins. Discard leftover used marinade.
Homemade Poultry Seasoning–Much better than store blends!
If you want to try your hand at a homemade poultry seasoning blend, try this one:
4 Tbsp. ground sage
2-1/2 Tbsp. ground thyme
1-1/2 Tbsp. ground marjoram
1-1/2 Tbsp. ground rosemary
3 tsp ground nutmeg
2 tsp. ground black pepper
Place in blender and blend to mix. Store in a jar in a dark, cool place.