m-fine
is One Chatty Farker
- Joined
- Apr 25, 2016
- Location
- Rocheste...
Personally, I wouldn't say that the mayo slathered bird (At least the way I prepped it) was better than cornell or Roadside chicken, but it was certainly equal. They are just two entirely different flavor profiles, especially using the Oakridge Secret Weapon rub the way I did.
As to the acid you mentioned in your version, one could also substitute apple cider vinegar for lemon or lime juice with good results, I would think.
Yes to swapping out acids depending on the flavor you are after. With poultry seasoning and cider vinegar hold the ketchup, you could get fairly close to the flavor profile of Cornell chicken if you wanted.
We make both the mayo/lemon/ketchup and the Cornell recipes often, sometimes at the same time and the mayo birds are selected by most, including the biased Cornell grads in the family. You still need to have Cornell chicken periodically around here though, I think it is a law.