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Cornell Chicken Illinois Times
Cornell Chicken Illinois Times
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Food & Drink » Food Features August 18, 2011
Cornell chicken
By Julianne Glatz
“Cook’s Country,” I gave it another try. This time the Cornell Chicken was
scrumptious. I was hooked. Using cider vinegar in the brine gave the chicken
halves a tangy nuance down to the bone. Substituting fresh rosemary and sage
for Baker’s original use of dried poultry seasoning was a flavor booster that still
allowed the chicken’s flavor to shine through. Baker’s original recipe also calls
for beating an egg into the marinade. His reason for doing so was that it helped
bind the ingredients together. But it doesn’t add any flavor, so Cook’s Country
substituted Dijon mustard, which works equally well as a binder, and adds a
tasty note to the marinade.
Most impressive, though, was Cook’s Country’s grilling method. Unless I’m
grill/roasting a whole chicken beer can-style, I’ll use their innovation
forevermore, whether it’s for grilled chicken with teriyaki or South East,
Jamaican jerk or traditional American BBQ-sauced birds.
Grilling chickens so that the skin is browned and crisp has always been a
challenge. In order to cook the chicken thoroughly, too often the skin becomes
inedibly burnt. Baker’s method involves a custom-made grill whose grates are
exactly 26 inches from the coals, something impossible for most backyard grills.
“Cook’s Country’s” innovation was to use a medium-low fire and, most
importantly, put the chicken on the grill skin-side UP. If you’ve not grilled much
chicken, that may not seem like a big deal. But almost all recipes/instructions
call for starting the chicken skin-side down. Even if you’re using a fairly low fire,
chances are that the skin will become unpleasantly charred before the meat itself
is done.
doesn’t add any flavor, so Cook’s Country substituted Dijon mustard, which
works equally well as a binder, and adds a tasty note to the marinade.
Most impressive, though, was Cook’s Country’s grilling method. Unless I’m
grill/roasting a whole chicken beer can-style, I’ll use their innovation
forevermore, whether it’s for grilled chicken with teriyaki or South East,
Jamaican jerk or traditional American BBQ-sauced birds.
Grilling chickens so that the skin is browned and crisp has always been a
challenge. In order to cook the chicken thoroughly, too often the skin becomes
inedibly burnt. Baker’s method involves a custom-made grill whose grates are
exactly 26 inches from the coals, something impossible for most backyard grills.
“Cook’s Country’s” innovation was to use a medium-low fire and, most
importantly, put the chicken on the grill skin-side UP. If you’ve not grilled much
chicken, that may not seem like a big deal. But almost all recipes/instructions
call for starting the chicken skin-side down. Even if you’re using a fairly low fire,
chances are that the skin will become unpleasantly charred before the meat itself
is done.
Brine:
Basting sauce:
1/4 c. oil
1/2 c. cider vinegar
black pepper to taste – I use at least a teaspoon, but you can use less
1 T. mustard
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In a non-reactive pot big enough to hold both the chicken halves and the brine,
stir the salt and hot water until it’s completely dissolved. Stir in the cold water
and the cider vinegar.
Add the chicken halves to the brine and refrigerate for at least four hours and up
to eight hours or overnight.
Remove the chicken from the brine, pat it dry thoroughly with paper towels, and
place it on a rack. Let air-dry for 30-60 minutes (if you can put it under a ceiling
fan or in front of a stand fan, so much the better).
Brush each side with the basting sauce, and let stand (again underneath or in
front of a fan) for another 30 minutes.
Baste each side again, then grill, skin side UP for 20 minutes. Baste the chicken
again on both sides, then turn over, skin side down, and grill for another 20
minutes, or until the skin is golden brown and crisp and the chicken is cooked
through. If you’re using charcoal, the fire should have burned down enough to
keep the skin from burning, but if it’s too hot, move the chicken, skin side down,
to the cooler part of the grill. If the chicken isn’t cooked through after 20
minutes (skin side down), turn and continue to cook, cut side down so that the
skin won’t burn, until the chicken is cooked through.
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