Cornell Chicken Recipe

Recipesfull introduces to you: 4th of July Recipes. (Cornell Chicken Recipe). This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.

Brief

Prep 5 mins

Cook: 47 mins

Additional: 4hrs

Total: 4hrs52 mins

Servings: 6

Yield: 6 servings

Cornell Chicken Recipe

Ingredients

2 cups cider vinegar

1 cup vegetable oil

1 egg

3 tablespoons salt

1 tablespoon poultry seasoning

½ teaspoon ground black pepper

1 (3 to 3 1/2 pound) broiler-fryer chicken

cut in half

Triple Berry Crisp

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Directions

Step 1

Place the cider vinegar oil egg salt poultry seasoning and black pepper in a blender. Cover and puree until smooth.

Step 2

Pour blended mixture into a resealable plastic bag. Add the chicken halves coat with the marinade squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).

Step 3

Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.

Step 4

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 5

Grill chicken skin-side down on the preheated grill for 2 minutes. Turn each piece brush with marinade mixture and move to indirect heat.

Step 6

Grill brushing with glaze and turning often until well-browned and meat is no longer pink in the center about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 180 degrees F (82 degrees C).

Nutritional Information

Cornell Chicken Recipe

Servings Per Recipe:6

Calories: 633.3

% Daily Value *

Protein: 32.5g 65%

Carbohydrates: 1.3g

Dietary Fiber: 0.1g 1%

Sugars: 0.4g

Fat: 53.5g 82%

Saturated Fat: 9.5g 47%

Cholesterol: 126.9mg 42%

Vitamin A Iu: 238.9IU 5%

Niacin Equivalents: 13.2mg 102%

Vitamin B6: 0.3mg 19%

Vitamin C: 0.1mg

Folate: 10.7mcg 3%

Calcium: 35.1mg 4%

Iron: 2.1mg 12%

Magnesium: 30.9mg 11%

Potassium: 287.1mg 8%

Sodium: 3588.3mg 144%

Thiamin: 0.1mg 7%

Calories From Fat: 481.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.