Cornell chicken was invented for a specific reason by one man, Bob Baker, who as the person earlier stated is a retired Professor at
Original Cornell Chicken Sauce
1 Large Egg (Not for flavor, to hold ingredients together)
1 C. Vegetable Oil
2 C. Cider Vinegar
3 Tbs. Coarse Salt (Kosher or Sea)
1 Tbs. Poultry Seasoning
1/2 Tsp. Freshly Ground Black Pepper
My personal opinion is not to marinade your chicken for more than one hour as it will take on a strong vinegar taste. Let the other ingredients flavor the chicken by dipping the chicken every time you turn it on the grill.
We have found other variations of Dr. Baker's Cornell sauce that are also delicious...
Cornell Chicken with Mustard Baste
1 Large Egg
1/2 C. Extra Virgin Olive Oil
1/2 C. Mustard Oil, or more Olive Oil
1/4 C. Dijon Mustard
2 C. Distilled White Vinegar
3 Tbs. Coarse Salt (Kosher or Sea)
1 Tbs. Mustard Seeds
2 Cloves Garlic, Minced
1/2 Tsp. Freshly Ground Black Pepper
Cornell Chicken with Curry Orange Baste
1 Large Egg
1 C. Vegetable Oil
1 C. Fresh Lime Juice or Distilled White Vinegar
1 C. Fresh Orange Juice
3 Tbs. Coarse Salt (Kosher or Sea)
2 Tbs. Curry Powder
2 Cloves Garlic, Minced
1/2 Tsp. Freshly Ground Black Pepper
If you would like to sample Dr. Baker's chicken, such as President's have, visit Baker's Chicken Coop at the New York State Fair in Syracuse, NY. If you are unable to visit the great New York State Fair, you can also find him at the Tea Room at Baker's Acres just outside of Ithaca, N.Y.
5 comments:
I bet everything turned out perfectly Al. Have a great week. Cheers!!
Looks like a great bunch of recipes. I just heard on the news today that marinading and putting rubs on meat protects it from carcinogens that are cause by grilling.
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