Cornell Chicken

[Smoke-Chem BBQ]

The recent threads on Cornell Chicken reminded me I was overdue to make a batch. Naturally, I followed Dr. Baker's famous recipe, reducing the salt from 3T to 1T: Cornell Chicken

I marinaded the leg/thigh quarters for six hours, and they cooked in an hour on the grill, turning and basting every 5-8 minutes. It's the near-constant basting that builds up the layers of flavor. I pulled at an IT of about 185F. For the sides, we made skillet cornbread and parmesan-lemon asparagus, which paired nicely.



I guess I have a natural affinity for Cornell Chicken!

 

[Steve H]

Looks mighty fine!

 

[jcam222]

I can smell it from here!! Looks great

 

[zwiller]

Forget the chicken, nice view!

 

[Parshooter]

One day I'll make this. Looks great.

 

[chilerelleno]

A big Hooray! for the yardbird, so freaking versatile, so many tasty recipes and it goes with almost anything.

That Cornell Chicken looks lip smacking good, nice cook!

 

[Fueling Around]

Looks great.
I'm going to give the Dr. Baker method a try this summer.

...
I marinaded the leg/thigh quarters for six hours,
...

What did you use for the marinade?

 

[Smoke-Chem BBQ]

Looks great.
I'm going to give the Dr. Baker method a try this summer.


What did you use for the marinade?

The marinade is the same apple cider vinegar/vegetable oil/egg emulsion used for the basting. Make up one batch, I used about 3/4 cup in a ziplock ( rolling it around frequently), and refrigerated the rest until it was time to start basting.

 

[indaswamp]

Great pics. That spread looks down home for sure. I would be happy sitting down to that meal. Congrats on making the spinner...

 

[forktender]

The recent threads on Cornell Chicken reminded me I was overdue to make a batch. Naturally, I followed Dr. Baker's famous recipe, reducing the salt from 3T to 1T: Cornell Chicken

I marinaded the leg/thigh quarters for six hours, and they cooked in an hour on the grill, turning and basting every 5-8 minutes. It's the near-constant basting that builds up the layers of flavor. I pulled at an IT of about 185F. For the sides, we made skillet cornbread and parmesan-lemon asparagus, which paired nicely.

View attachment 734266 View attachment 734267

I guess I have a natural affinity for Cornell Chicken!

View attachment 734268

The food looks great, but that view is absolutely KILL'ER, you're a lucky man!!!!

 

[forktender]

The food looks great, but that view is absolutely KILL'ER, you're a lucky man!!!!

Is that Hayden lake?

 

[Smoke-Chem BBQ]

Is that Hayden lake?

Yes it is! Good eye! You've spent some time in North Idaho, I assume.

 

[BrianGSDTexoma]

That stuff smells so good on the grill. Chicken looks good.

 

[Gonna Smoke]

How can Cornell chicken taste any better? Eat it with a view like that. All looks fantastic...

 

[Bill'nCrosbyTX]

Thanks for sharing this. That's one terrific looking dish, and I loved the video in the link. Gonna have to try that one.

That's a beautiful area you live in. We lived in the PNW for a little over 30 years (brought to the Oregon coast originally by the Coast Guard) and always loved northern Idaho. Made several trips with the kids to Athol to the theme park. Retired from BPA, but family finally called me back to the south. I do miss it though.

 

[JLinza]

Looks darn good

 

[Jim_C]

Great looking meal. I like the asparagus side.

 

[forktender]

Yes it is! Good eye! You've spent some time in North Idaho, I assume.

Great place to live!!!

I have family on H.L. Aunt, Uncle, and cousins, my Grandmother lived there the last 20 yrs of her life, their last name is King. My wife and I will be moving there when my parents are gone, don't worry we aren't your typical Californians, by a long shot, we vote the color of our blood.

 

[Smoke-Chem BBQ]

Great place to live!!!

I have family on H.L. Aunt, Uncle, and cousins, my Grandmother lived there the last 20 yrs of her life, their last name is King. My wife and I will be moving there when my parents are gone, don't worry we aren't your typical Californians, by a long shot, we vote the color of our blood.

Cool. Don't think I know the Kings, but we've only been here two years. I'm from southern Idaho originally, but spent my working career on the east coast. Had to wait for retirement to move back home.

Let me know when you get out this way--we'll have you over for a beer, ribs, Cornell Chicken, whatever.

We could actually put on a pretty epic Idaho BBQ day, with @civilsmoker , @Rafter H BBQ , and probably a few other Idaho pit masters in the state. Trouble is, the state is so big it's a day's drive between some of us.

 

[bauchjw]

Amazing spread! Great cook! My wife graduated High School in Coeur d'Alene, I’ve visited with her once. Beautiful area. All the talk about an Idaho pit master gathering has me thinking the kids need to see it too!