Cornell Chicken

[Ken Barth]

Cooked 8 leg quarters split between two 22” kettles with SnS’s indirect around 225 until IT was about 150ish then put the chicken pieces over the direct heat to crisp the skin. Took off when IT was 165 - 170ish. Delicious.

 

[Michael C.]

Chicken looks great, like the rub on the skin

 

[Clay Neubauer]

Very nice. Haven't done a Cornell bird for far too long, either.

 

[JimK]

Yum! That corn looks really good too.

 

[Rich Dahl]

I haven't done Cornell chicken in eons, yours looks so good I'll have to drag out the recipe and give it another try.

 

[Joan]

Would anyone like to share the recipe on the poultry thread?

 

[J Grotz]

Would anyone like to share the recipe on the poultry thread?

It's already in the Poultry Recipe forum...

https://tvwbb.com/threads/cornell-chicken.19879/

 

[CaseT]

Looks tasty! I too haven't done a Cornell bird in quite some time.

 

[Joan]

It's already in the Poultry Recipe forum...

https://tvwbb.com/threads/cornell-chicken.19879/

Thanks J.

 

[Cliff Bartlett]

I love Cornell Chicken and yours looks terrific Ken.