The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 Cornell Chicken Recipe from 4/5/13 RF Front Page

Author Message
Cosmos

  • Total Posts: 1448
  • Joined: 5/14/2002
  • Location: Syracuse, NY
Cornell Chicken Recipe from 4/5/13 RF Front Page Fri, 04/5/13 9:47 PM (permalink)
I am always happy to see anything written about this recipe. As a Central New Yorker, I look forward to the fragrant white smoke of the first chicken BBQ of the year. In fact I will drive by Bob's BBQ in Homer on my way back to Syracuse from Watkins Glen tomorrow evening in hopes they will be open...
 
One comment on the published recipe: The last step is to grill over charcoal and baste frequently. I believe there is a very scientific process for cooking over coals at least 22 inches away from the chicken for a prescribed period. This is obviously not easy without a custom pit. You need to cook it indirectly on a Weber or other quality grill. Low and slow is the word. Then finish it up directly over coals to get the caramelized skin.
 
Good luck and enjoy a taste (and smell) of Central New York..
 
#1
    JRPfeff

    • Total Posts: 2367
    • Joined: 12/1/2006
    • Location: Pewaukee, WI & Fuquay-Varina, NC
    Re:Cornell Chicken Recipe from 4/5/13 RF Front Page Fri, 04/5/13 10:02 PM (permalink)
    Cosmos - I had never heard the 22 inch rule.  I'll try that next time for better results.  I think a Weber Smoky Mountain Cooker with water pan and lower rack removed would give close to that distance.
     
    #2
      agnesrob

      • Total Posts: 1790
      • Joined: 6/4/2006
      • Location: Park Ridge, NJ
      Re:Cornell Chicken Recipe from 4/5/13 RF Front Page Sat, 04/6/13 2:53 PM (permalink)
      I use some Cornish game hens that were on sale and cooked them on my Weber using indirect heat. The came out so good! I made salt potatoes and okra, corn and tomatoes to go with them.



       
       
      #3
        CCinNJ

        • Total Posts: 7742
        • Joined: 7/24/2008
        • Location: Bayonne, NJ
        Re:Cornell Chicken Recipe from 4/5/13 RF Front Page Sat, 04/6/13 3:08 PM (permalink)
        Way to go...Agnes!

        That meal looks fantastic!
         
        #4
          wallhd

          Re:Cornell Chicken Recipe from 4/5/13 RF Front Page Sat, 04/6/13 6:01 PM (permalink)
          I was always taught that the birds should be 26 inches above the BOTTOM of the fire.

          Gotta go find my recipe from the early 1960's for the sauce. IIRC the current recipe calls for much less salt.

          When I first helped with doing Cornell Chicken in the erly to mid 1960's, we always held the cooked birds in "standard" 40 quart milk cans. The lids were tight-fitting
          and would keep the birds hot for several hours. In addition the birds never dried out while being held this way.

          Unfortunately milk cans are hard to find today.

          Wally
          Cornell '67
           
          #5
            ynotryme

            • Total Posts: 562
            • Joined: 8/20/2006
            • Location: mansfield, TX
            Re:Cornell Chicken Recipe from 4/5/13 RF Front Page Sat, 04/6/13 8:33 PM (permalink)
            http://www.youtube.com/watch?v=0ljLZD8l6vE a clip on cornell chicken and Baker's coop
             
            #6
              SeamusD

              • Total Posts: 939
              • Joined: 4/1/2008
              • Location: Syracuse, NY
              Re:Cornell Chicken Recipe from 4/5/13 RF Front Page Mon, 04/8/13 10:37 AM (permalink)
              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.
               
              #7
                Online Bookmarks Sharing: Share/Bookmark

                Jump to:

                Current active users

                There are 0 members and 1 guests.

                Icon Legend and Permission

                • New Messages
                • No New Messages
                • Hot Topic w/ New Messages
                • Hot Topic w/o New Messages
                • Locked w/ New Messages
                • Locked w/o New Messages
                • Read Message
                • Post New Thread
                • Reply to message
                • Post New Poll
                • Submit Vote
                • Post reward post
                • Delete my own posts
                • Delete my own threads
                • Rate post

                2000-2014 ASPPlayground.NET Forum Version 3.9
                What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com