Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Durham Smoker on September 17, 2015, 07:31:17 PM
-
I am going to try Cornell chicken this weekend. Any advice? I have a garden of fresh herbs. Should I use fresh or just go with what the recipe calls for which is dried?
-
That was a new one on me, Cornell chicken. I looked it up and most all the recipes I found the seasoning was, poultry seasoning, salt and pepper. What is your recipe? If it were me I would use fresh when available. Be sure and post a pic of your chicken. Don
-
I have seen articles on this and have never tried it. Will be curious as to how it turns out. Dee
-
I looked up the recipe and it didn't call for herbs..if your gonna grill it, I would go easy on the fresh herbs because they tend to burn on a long cook. I like the vinegar based sauce tho..I would mix it up and put in a spray bottle and spray it a lot, like I do for wangs. The vinegar will tenderize the meat, gonna have to try it. thanks for sharing this recipe..I'm thinking spatchcoked chicken on the Weber. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
Here is a recipe that I got from Steve Raichlen's book:
1 egg
1 cup extra virgin olive oil
1 cup fresh lemon juice
1 cup tarragon vinegar or red wine vinegar
3 Tbl. kosher or sea salt
3 Tbl. chopped fresh tarragon or rosemary
3 cloves garlic, minced
1/2 tsp. ground black pepper
Spatchcock chicken. Mix ingredients in blender, place chicken in baking dish, pour one-half of marinate over chicken, and put in refrigerator for 4 to 12 hours. Grill on indirect heat basting with the marinate as you cook.
I have not tried this recipe so cannot comment. Would like to hear comments from others who have tried it.
-
I'm seeing one of the keys to this is to baste every few minutes with the sauce. I'm sure my best bet is to use my Kettle and baby sit it until its perfect. That will never happen with my wife and kids needing my help.
I am going to marinate it in the Cornell sauce, chunk it in the PBC and let her go. I'll hit it once more with the sauce a few minutes before I pull. May not be perfect but the reason I got the PBC is so I can eat well without the wife complaining about me spending too much time outside leaving her with kid duty.
-
Yes, I have the same issue if having to baste regularly. And they say that if your lookin, your not cookin. On the other hand, I think regular basting can be good.
-
I have not heard of this before. Recipe sounds like a winner. Not sure about the egg though
-
Here is a link to the original recipe developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.
Don
http://cornell-classic.univcomm.cornell.edu/search/?id=132&q=&tab=facts
-
My advice: Always use fresh herbs if possible. They provide a much richer flavor than the dried herbs. I cooked a whole turkey on the PBC using the herbs found in Herbs de Provence mix plus salt and pepper. I chopped the herbs up and mixed them, the salt and pepper, and some olive oil to make a paste. It was one of the best things I've ever cooked on the PBC.
If you have ever had the rotisserie chicken from La Madeleine it's a similar flavor profile.
Good luck on your cook. Looking forward to pics.
-
My advice: Always use fresh herbs if possible. They provide a much richer flavor than the dried herbs. I cooked a whole turkey on the PBC using the herbs found in Herbs de Provence mix plus salt and pepper. I chopped the herbs up and mixed them, the salt and pepper, and some olive oil to make a paste. It was one of the best things I've ever cooked on the PBC.
If you have ever had the rotisserie chicken from La Madeleine it's a similar flavor profile.
Good luck on your cook. Looking forward to pics.
X2,fresh is always our preferences here at Spuds central.
-
Here is some more history on Cornell chicken that I found in Steven Raichlen's BBQ USA. I thought some may like to read it.
[attachment deleted by admin]
[attachment deleted by admin]
-
I am postponing my Cornell chicken attempt. Decided to make some PBC pulled chicken with a Lexington, North Carolina style sauce.
Chicken was really good. Buttery moist. since i was going to use the dirty rag method I let the chicken rest in a dutch oven for 30 minutes prior to pulling. I knew this would ruin the awesome skin but I wasn't planning on using the skin in my meat. next time I will blend some of the crispy skin into the pulled meat. Never had skin this great without even trying.