Re:Cornell Chicken Recipe from 4/5/13 RF Front Page
You can't drive down some roads on a Saturday or Sunday in the summer without smelling a chicken bbq on the air around here. There's always a firehouse or church doing one. They all pretty much serve the same thing... Cornell style chicken (either a half, or a leg and thigh, or a breast), Grandma Brown's baked beans, salt potatoes, and a roll. One of my all time favorite meals.
Wallhd mentioned milk buckets, I've noticed a lot of places just use clean 10 gallon pails to hold the chicken in... all that hot chicken stacked and sealed up in the bucket does keep it hot for a long time and almost steams it, the bones pull right out and I don't ever remember eating dry chicken from it. Sublime would be a good description.