Cornell Barbecued Chicken
WHY THIS RECIPE WORKS Invented in the 1940s by Robert Baker, a Cornell University professor, this tangy,
crisp-skinned grilled chicken recipe has been a star attraction at the New York State
Fair ever since. Grilling two split chickens over gentle direct heat worked best here.
To crisp the skin without burning it, we started the chicken skin side up to render
the fat slowly, then flipped the chicken skin side down to brown until crisp. The
traditional poultry seasoning worked great as a rub but tasted dusty in the sauce,
so we replaced it with fresh rosemary and sage. Dijon mustard contributed even more
flavor to the sauce and thickened it perfectly. See the sidebar that follows the recipe.
SERVES 4 TO 6
Do not brine the chicken longer than two hours or the vinegar will turn the meat mushy. Poultry seasoning is a mix of herbs and spices that can be found in the supermarket spice aisle.
|
CHICKEN |
|
|
2 |
(3½- to 4-pound) whole chickens |
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¼ |
cup salt |
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3½ |
cups cider vinegar |
|
SEASONING AND SAUCE |
|
|
1 |
tablespoon ground poultry seasoning |
|
Salt and pepper |
|
|
½ |
cup cider vinegar |
|
3 |
tablespoons Dijon mustard |
|
1 |
tablespoon chopped fresh sage leaves |
|
1 |
tablespoon chopped fresh rosemary |
|
½ |
cup olive oil |
1. FOR THE CHICKEN: Using kitchen shears, cut along both sides of backbone to remove it. Trim any excess fat or skin at neck. Flip chicken over and, using chef’s knife, cut through breastbone to separate chicken into halves. Repeat with other chicken. In large container, dissolve salt in vinegar and 2 quarts water. Submerge chickens in brine, cover, and refrigerate for 1 to 2 hours.
2. FOR THE SEASONING AND SAUCE: Combine poultry seasoning, 2 teaspoons salt, and 2 teaspoons pepper in small bowl; set aside. Process vinegar, mustard, sage, rosemary, ½ teaspoon salt, and ½ teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated. Transfer vinegar sauce to small bowl and reserve for basting chicken in steps 5 and 6.
3. Remove chickens from brine, pat dry with paper towels, and rub evenly with poultry seasoning mixture. Measure out ¾ cup vinegar sauce and set aside for cooking; reserve remaining sauce for serving.
4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)
5. Clean and oil cooking grate. Place chicken skin side up on grill and brush with 6 tablespoons vinegar sauce for cooking. Cover and cook chicken until well browned on bottom and thighs register 120 degrees, 25 to 30 minutes, brushing with more sauce for cooking halfway through grilling.
6. Flip chicken skin side down and brush with remaining sauce for cooking. Cover and continue to cook chicken until skin is golden brown and crisp and breasts register 160 degrees and thighs register 175 degrees, 20 to 25 minutes longer.
7. Transfer chicken to carving board and let rest for 10 minutes. Carve chicken and serve with reserved sauce.