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Cornell Chicken Recipe

Looking for an easy Cornell Chicken recipe? Learn how to make Cornell Chicken using healthy ingredients.


Submitted by rbmklarsen

Makes 4 servings



Cook's Country TV From the episode: Northern Cookout Do not brine the chicken longer than 2 hours or the vinegar will make the meat mushy. Baste the chicken carefully in step 4, as any excess will drip onto the fire and flare up Make Ahead: Both the spice rub and the sauce can be made up to 3 days ahead. The chicken can be brined, patted dry, and rubbed with the seasoning mixture up to 8 hours ahead.

Recipe Ingredients for Cornell Chicken

1 quarts water
1 3/4 cups cider vinegar
1/8 cup salt
20 oz. chicken
1 1/2 teaspoon poultry seasoning
1 Salt and pepper
1/4 cup cider vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoon chopped fresh sage leaves
1 1/2 teaspoon chopped fresh rosemary
1/4 cup olive oil

Recipe Directions for Cornell Chicken

  1. 1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 2 hours.

  2. 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, 1/2 teaspoon salt, and 1/2 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 step 4.

  3. 3. Heat all burners on high for 15 minutes, then turn all burners to medium-low. (For charcoal grill, light 75 coals; when covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vents open completely, for 5 minutes.) Scrape and oil cooking grate.

  4. 4. Remove chicken from brine. Pat dry with paper towels and rub all over with poultry seasoning mixture. Arrange chicken skin-side up on grill and baste with vinegar sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. Transfer chicken to platter (do not cover) and let rest 5 minutes. Serve.

Categories

Main Dish

Nutrition Facts
Serving Size 524.4g
Amount Per Serving
Calories
353
Calories from Fat
154
% Daily Value*
Total Fat
17.1g
26%
Saturated Fat
3.1g
15%
Trans Fat
0.0g
Cholesterol
109mg
36%
Sodium
3663mg
153%
Potassium
370mg
11%
Total Carbohydrates
2.1g
1%
Dietary Fiber
0.4g
2%
Sugars
0.5g
Protein
41.3g
Vitamin A 1% Vitamin C 1%
Calcium 5% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in sugar
  • High in niacin
  • High in selenium
  •   Bad points
  • High in cholesterol
  • Very high in sodium
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