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robert-r
08-24-2016, 12:33 PM
Have been wanting to try Cornell Chicken for a while. Marinated some thighs in the fridge for a day in this sauce:

http://i1380.photobucket.com/albums/ah175/robert_mitchell4/Cornell%20Chicken/PICT3563_zpsuckzc5kp.jpg

All buckled up & ready for a spin:

http://i1380.photobucket.com/albums/ah175/robert_mitchell4/Cornell%20Chicken/PICT3569_zpsfjyl039p.jpg

Cooked in the 14.5 over a full ring of used KBB with 3 chunks of apple. A high heat direct cook. The chicken was basted with the sauce every 10 minutes.
About 30 minutes into the cook.

http://i1380.photobucket.com/albums/ah175/robert_mitchell4/Cornell%20Chicken/PICT3587_zps0pbv07kz.jpg

60 minutes & out.

http://i1380.photobucket.com/albums/ah175/robert_mitchell4/Cornell%20Chicken/PICT3592_zpsqxyyecck.jpg

Time to eat!

http://i1380.photobucket.com/albums/ah175/robert_mitchell4/Cornell%20Chicken/PICT3600_zpsqbqgsv0g.jpg

I'll definitely do this again. Some the best chicken I've ever cooked. Crispy skin!!!!


The sauce is unique in that it's made with eggs & vinegar.
Want to make your own? Full recipe here: http://cornell-classic.univcomm.cornell.edu/xsearch/?id=132&tab=facts

Fwismoker
08-24-2016, 12:43 PM
Right on robert it looks very good! I still love that little basket...makes me chuckle but it's perfect for the mini!

PatAttack
08-24-2016, 12:47 PM
I have some of that. Brother IAmMadMan sent me some in a care package that I can't wait to try out. IF I ever get a break from this farking work thing.......:mad:

Chix looks awesome!!

thunderalley3
08-24-2016, 12:57 PM
WOW, I had no idea that they had the cornell bbq sauce in a bottle. I have cooked a ton of chiken with the cornell sauce but always had to make it up. I grew up right in the area of Cornell, not sure if you know the history but here it is. There was a Professor Baker at Cornell University, who I was fortunate to have met, and talked to many times, who was a Professor in the Poultry division who was tasked with brainstorming a way to increase chicken sales. This is where the sauce came from. I have seen it listed as both Bakers chicken Sauce and Cornell Chicken Sauce. If you google you will find the recipe's. Read them closely as some are variations of the original. Anyway, Professor Baker also was a farmer and all around regular guy. He had a small farm store named Bakers Acres in Lansing NY, but even more famously he started Bakers Chicken Shack in Syracuse NY at the NY State Fair and it is still in operation today and they still use the original Baker/Cornell sauce on all of their chicken.
Thanks for bringing out some memories for me, been 20+ years since I have been there but still have the sauce recipe. I just put chicken on my list for this weekend, I usually spatchock them when using this sauce, and you have to cook over charcoal for the true flavor. I know just about every Fire Dept that did chicken BBQ's in that area all used Professor Bakers sauce recipe and he was always proud of that. He was a great guy, passed away a few years ago but family keeps things running.

Moose
08-24-2016, 01:05 PM
Chicken looks GREAT! I did a tutorial some years back on a very similar recipe, though it's called Roadside chicken and doesn't have egg in it. Here's the recipe in case anyone wants to try it:

1 cup apple cider vinegar
1/2 cup veg or olive oil
1/4 cup Worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp celery seed

I cook cut up chicken pieces over a hot fire on my drum and they come out nice and crispy. I brush the chicken with the sauce about every 5 mins.

robert-r
08-24-2016, 01:08 PM
Chicken looks GREAT! I did a tutorial some years back on a very similar recipe, though it's called Roadside chicken and doesn't have egg in it. Here's the recipe in case anyone wants to try it:

1 cup apple cider vinegar
1/2 cup veg or olive oil
1/4 cup Worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp celery seed

I cook cut up chicken pieces over a hot fire on my drum and they come out nice and crispy. I brush the chicken with the sauce about every 5 mins.

Thanks!

We do Roadside Chicken a lot. It's great for camping trips.

Moose
08-24-2016, 01:18 PM
Thanks!

We do Roadside Chicken a lot. It's great for camping trips.

Same here - we do roadside chicken on just about every camping trip we take as well. It's fantastic over an open fire. Plus, the sauce keeps just about indefinitely in the fridge - we always have some on hand.

Question: Did you cook the chicken with the lid off the entire time? I'm wondering how well this would translate on a whole chicken, basting the bird fairly regularly.

robert-r
08-24-2016, 01:20 PM
Same here - we do roadside chicken on just about every camping trip we take as well. It's fantastic over an open fire. Plus, the sauce keeps just about indefinitely in the fridge - we always have some on hand.

Question: Did you cook the chicken with the lid off the entire time? I'm wondering how well this would translate on a whole chicken, basting the bird fairly regularly.

Lid on except to baste.

DaveZ
08-24-2016, 01:39 PM
I grew up in Rochester NY and had this chicken (or a version of it) all the time. The version we use has the egg. We emulsify it with the oil then add the rest of the ingredients. We try to marinate it at least a day. About 2 hours before we plan on cooking, we dump in a bottle of beer and mix it up.
Of course, it is best over a charcoal fire.

doubt3
08-24-2016, 02:00 PM
Looks great! I'll have to try this. Thanks for the recipe link.

Lordkifar
08-24-2016, 02:39 PM
Man...that looks amazing and delicious....not to mention a Cornell chciken was smart since it went to an Ivy league school....but here is my question....what is Cornell chicken?

fnjay
08-24-2016, 02:40 PM
Gonna have to try this marinade sometime for real! Looks great!

KORND4WG X
08-24-2016, 02:52 PM
Looks awesome :clap2: I see from the link that Dr. Baker also invented the chicken nugget so he's a legend for sure :thumb:

DaveZ
08-24-2016, 03:23 PM
Man...that looks amazing and delicious....not to mention a Cornell chciken was smart since it went to an Ivy league school....but here is my question....what is Cornell chicken?

Below is the basic version. We use 1 less tablespoon of salt and add 1 beer 2 hours before cooking.

We also emulsify the egg and oil first.


2 cups cider vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt



1 tablespoon poultry seasoning
1/2 teaspoon ground black pepper

Titch
08-24-2016, 04:07 PM
looks great mate,love your basket

Kyle Serlington
08-24-2016, 08:29 PM
chicken looks great! and that sauce is bottled 20 minutes away from me, Binghamton is famous for Spiedies and that's Salamida's biggest seller, but this chicken marinade is also great!

Kyle Serlington
08-24-2016, 08:32 PM
WOW, I had no idea that they had the cornell bbq sauce in a bottle. I have cooked a ton of chiken with the cornell sauce but always had to make it up. I grew up right in the area of Cornell, not sure if you know the history but here it is. There was a Professor Baker at Cornell University, who I was fortunate to have met, and talked to many times, who was a Professor in the Poultry division who was tasked with brainstorming a way to increase chicken sales. This is where the sauce came from. I have seen it listed as both Bakers chicken Sauce and Cornell Chicken Sauce. If you google you will find the recipe's. Read them closely as some are variations of the original. Anyway, Professor Baker also was a farmer and all around regular guy. He had a small farm store named Bakers Acres in Lansing NY, but even more famously he started Bakers Chicken Shack in Syracuse NY at the NY State Fair and it is still in operation today and they still use the original Baker/Cornell sauce on all of their chicken.
Thanks for bringing out some memories for me, been 20+ years since I have been there but still have the sauce recipe. I just put chicken on my list for this weekend, I usually spatchock them when using this sauce, and you have to cook over charcoal for the true flavor. I know just about every Fire Dept that did chicken BBQ's in that area all used Professor Bakers sauce recipe and he was always proud of that. He was a great guy, passed away a few years ago but family keeps things running.

I'm an hour from Cornell (I actually work construction and had a decent project there about 2 years ago), and this style of chicken is pretty big in binghamton! I have a food blog and I actually did an article about it, you might get a kick out of this: https://kigfoodblog.wordpress.com/2016/04/10/binghamton-icons-chicken-bbq/

it's weird, I've been to Ithaca a lot but have yet to find a place that actually serves this style of chicken!

northeast bbqer
08-24-2016, 08:50 PM
That skin does sure look crispy! Love it.

KORND4WG X
08-24-2016, 09:26 PM
I'm an hour from Cornell (I actually work construction and had a decent project there about 2 years ago), and this style of chicken is pretty big in binghamton! I have a food blog and I actually did an article about it, you might get a kick out of this: https://kigfoodblog.wordpress.com/2016/04/10/binghamton-icons-chicken-bbq/

it's weird, I've been to Ithaca a lot but have yet to find a place that actually serves this style of chicken!

Nice read :thumb:


Like Phil’s, the sides here were a letdown, but at least they were hairless

:laugh:

iBBQ
08-24-2016, 09:44 PM
Here is Meat Head's take on Cornell Chicken

http://amazingribs.com/recipes/chicken_turkey_duck/cornell_chicken.html

robert-r
08-24-2016, 10:38 PM
Here is Meat Head's take on Cornell Chicken

http://amazingribs.com/recipes/chicken_turkey_duck/cornell_chicken.html


You should give it a try it & give us your take on it. :becky:

BillN
08-24-2016, 10:42 PM
Love your thighs.

Dr_No
08-27-2016, 07:59 AM
That plate looks delicious robert-r....


I'm an hour from Cornell (I actually work construction and had a decent project there about 2 years ago), and this style of chicken is pretty big in binghamton! I have a food blog and I actually did an article about it, you might get a kick out of this: https://kigfoodblog.wordpress.com/2016/04/10/binghamton-icons-chicken-bbq/

it's weird, I've been to Ithaca a lot but have yet to find a place that actually serves this style of chicken!

Very nice article...