So I got to doing some date-related math the other day, and next May, we will have been graduated from Cornell for 5 years. Eeek! When did this happen?
I'm probably not going to be able to make it to reunion, since a) I'll be graduating from my master's program, b) I'm planning a trip to China in May so that my grandparents can meet Boy before we get married, and c) I already keep in touch with the people I want to from our class.
I saw this recipe on Huffington Post, and thought it would be a great meal spread to make in honor of Cornell, Ithaca, and all things upstate New York. Check out the article link at the end.
~Becky
Bob Baker's Cornell Chicken Recipe
Makes. 16 chicken quartersPreparation time. 20 minutes
Cooking time. About 1 hour
Ingredients
1 egg
1 cup vegetable oil
2 cups cider vinegar
1 tablespoon table salt
1 tablespoon poultry seasoning (click for recipe)
1/2 teaspoon ground black pepper
4 broiler chickens cut into quarters
About quartering the bird. The original recipe calls for cutting the birds in half, but I think it is better to quarter them since the breast and thighs cook at different rates, with the breasts being thicker, but less forgiving. You can overcook thighs and drums a bit and still have moist meat, but not breasts.
About the sauce. It is very close to a mayonnaise, so you can store the sauce in the fridge for a couple of weeks, even though there is raw egg, because the vinegar, salt, and cold will prevent salmonella from multiplying. Cooking, of course makes it perfectly safe. You can cut the recipe in half by discarding half the egg after whisking it.
About the salt. I found Dr. Baker's original recipe just a bit salty at 3 tablespoons, so I cut it back to 1 tablespoon.
Do this
1) In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, homogenous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job or emulsifying (mixing together) the two ingredients, one oil based, the other water. Now whisk in the vinegar, salt, seasoning, and pepper.
2) Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 24 hours in zipper bags. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.
3) Set up the grill for 2-zone indirect cooking. This is an important technique. Click the link if you are not familiar with 2-zone grilling. Place the chicken over the indirect zone and close the lid. Every 5-10 minutes baste, turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.
4) Cooking about 30 to 45 minutes until the internal temperature of each part is 150F and stop basting. Then move them over the hot direct heat side of the grill, skin side down, and crisp the skin without burning it for 10-15 minutes. Flip and heat for about 5 minutes more. This step is important to finish cooking, crisp the skins, and make sure the meat is sterile since raw egg can contain salmonella. When the skin is crisp and the joint temp is at least 165F, take the meat off. For the dark meat stick the probe of a good instant read thermometer in the joint between the drumstick and thigh. That's the place that takes longest to cook. Even if it is a bit red in there when you cut in, it is safe at 165F according to USDA. I strongly recommend you use one of the fine new digital thermocouple thermometers available nowadays to make sure your poultry and other foods are cooked properly for taste and safety.
**Copied from article on Huffington Post: http://www.huffingtonpost.com/craig-goldwyn/crispy-cornell-chicken-recipe_b_771375.html
