Cornell Chicken is some of the most delicious, juicy, crispy chicken you will ever make at home.So come along with me on this mouth watering journey as I teach you how to make Steve Riachlen’s take on Cornell Chicken.
To start you will need:
2 roaster chickens (3-4 pounds)
1 large egg
1 Cup Extra Virgin Olive Oil (EVOO)
2 Cups Apple Cider Vinegar
2 Tbsp Poultry seasoning (Of your choice)
1 Tsp fresh ground pepper
WASH YOUR HANDS!!!!!!
Prepping the chicken(s):
Remove the packet of giblets (If there is one)
Rinse the chicken(s) inside and out with COLD water, blot dry with paper towels.
Place the Chicken(s) breast side down on a sanitary cutting surface, use kitchen shears or a sharp knife, remove the backbone by using the shears to cut along both sides of the spine removing it completely.
Pull the halves apart from the spine area, opening the chicken inside facing out.
Run your fingers under the breast bone and cartilage and remove it completely.
Fold the wings backwards over the breasts
Leave in the fridge while you prepare the basting mixture
Preparing the basting mixture:
Add Egg and EVOO to the blender and bland on high until it looks frothy
Slowly add Apple cider vinegar (while still blending on high) Until you get an almost mayonnaise like consistency
Add Poultry seasoning and mix thoroughly
Salt and Pepper to taste
Cooking the Chicken(s) :
Brush the Grill Grates with Oil (To prevent sticking)
Place chicken(s) bone side down on the grill
Baste the chicken very generously every 3-5 minutes
Flip the chicken every 10 minutes and baste both sides of the chicken
When the chicken reaches a temperature of 165 degrees Fahrenheit you may remove the chicken(s) slice as desired and enjoy.
Yields: 4-6 servings