Cornell Chicken Recipe

Vegetable oil: This is the base of the marinade, providing moisture and helping to distribute the flavors evenly.

Cider vinegar: Adds a tangy flavor that balances the richness of the oil and enhances the overall taste of the chicken.

Salt: Essential for seasoning the chicken and bringing out the flavors of the other ingredients.

Poultry seasoning: A blend of spices that gives the chicken its unique and savory flavor.

Ground black pepper: Adds a bit of heat and depth to the marinade.

Raw egg: Helps to emulsify the marinade, ensuring that it coats the chicken evenly and thoroughly.

Chicken halves: The main protein for this recipe, which will absorb all the flavors from the marinade and become juicy and delicious when grilled.

When preparing the marinade, ensure that the egg is thoroughly beaten before combining it with the other ingredients. This helps to create a more uniform mixture, allowing the chicken to absorb the flavors evenly. Additionally, when grilling, maintain a consistent medium heat to ensure the chicken cooks evenly without burning. Basting regularly with the marinade not only keeps the chicken moist but also enhances the flavor profile.

• vegetable oil - Substitute with olive oil: Olive oil provides a similar fat content and can add a richer flavor to the marinade.

• cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity level and can provide a comparable tangy taste.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to season the chicken effectively.

• poultry seasoning - Substitute with herbes de Provence: Herbes de Provence contains a blend of herbs that can mimic the flavor profile of poultry seasoning.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used to maintain the spiciness of the marinade.

• raw egg - Substitute with Greek yogurt: Greek yogurt can help emulsify the marinade and add a creamy texture without the risk of using raw egg.

• chicken halves - Substitute with chicken thighs: Chicken thighs are flavorful and can be cooked similarly to chicken halves, maintaining the dish's integrity.

• Refrigeration:

  • After cooking, allow the chicken to cool to room temperature.
  • Place the chicken in an airtight container or wrap it tightly in aluminum foil or plastic wrap.
  • Store in the refrigerator for up to 3-4 days.

• Freezing:

  • Ensure the chicken is completely cooled before freezing.
  • Wrap each piece of chicken individually in plastic wrap to prevent freezer burn.
  • Place the wrapped pieces in a heavy-duty freezer bag or airtight container.
  • Label the container with the date and type of chicken.
  • Store in the freezer for up to 3 months.

• Reheating:

  • For refrigerated chicken, preheat your oven to 350°F (175°C).
  • Place the chicken on a baking sheet and cover with aluminum foil to retain moisture.
  • Heat for 20-25 minutes or until the chicken is warmed through.
  • For frozen chicken, thaw in the refrigerator overnight before reheating.
  • Follow the same reheating instructions as for refrigerated chicken.

• Marinade Storage:

  • If you have leftover marinade that hasn't touched raw chicken, store it in an airtight container in the refrigerator for up to 1 week.
  • Do not reuse marinade that has been in contact with raw chicken to avoid cross-contamination.

• Tips for Best Results:

  • When freezing, consider portioning the chicken into meal-sized servings for convenience.
  • To maintain the chicken's moisture, you can add a splash of chicken broth or water to the container before reheating.
  • For a crispier skin, finish reheating the chicken under the broiler for the last 2-3 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken halves on a baking sheet lined with aluminum foil.
  3. Cover the chicken with another piece of foil to retain moisture.
  4. Heat for about 20-25 minutes, or until the chicken is warmed through.
  5. For a crispy skin, remove the top foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of vegetable oil.
  2. Place the chicken halves in the skillet.
  3. Cover the skillet with a lid to trap steam and heat for about 10-15 minutes, flipping occasionally.
  4. Ensure the chicken is heated evenly and thoroughly.

• Microwave Method:

  1. Place the chicken halves on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, then check the temperature.
  4. Continue heating in 1-minute intervals until the chicken is hot.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken halves on the grill.
  3. Grill for about 10-15 minutes, turning occasionally to ensure even heating.
  4. Baste with any remaining marinade for added flavor and moisture.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken halves in the air fryer basket.
  3. Heat for about 10-12 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and continue heating if necessary.

• Mixing bowl: A large bowl used to combine the marinade ingredients thoroughly.

• Whisk: Useful for beating the egg and mixing the marinade to ensure all ingredients are well incorporated.

• Large container: Needed to hold the chicken halves and the marinade, allowing the chicken to soak up the flavors.

• Grill: The primary cooking equipment for grilling the chicken to perfection.

• Tongs: Essential for turning the chicken halves on the grill without piercing the meat.

• Basting brush: Used to apply the marinade to the chicken while it grills, keeping it moist and flavorful.

• Meat thermometer: Helps ensure the chicken is fully cooked by checking the internal temperature.

• Serving platter: For presenting the grilled chicken once it's ready to be served.

Prepare the marinade in advance: Mix the oil, vinegar, and spices the night before to save time on the day of cooking.

Use a resealable bag: Marinate the chicken in a resealable bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while you prepare the chicken to save time.

Batch cooking: Grill extra chicken halves and store them for quick meals throughout the week.

Use a meat thermometer: Ensure the chicken is fully cooked without overcooking by using a meat thermometer.