4th of July BBQ Chicken the Cornell Way...

When I was growing up,Fourth of July barbecues always meant hot dogs for the kids, and barbecue chicken for the adults.  I have fond memories of my grandfather grilling bone-in chicken over charcoal that he lit with a old style plug in heater.   Very old school.   Oh, and he used Kraft or Maull's barbecue sauce.  Nothing wrong with any of that, but sometimes you want something a little different....

This recipe has been around for years, and it was started by Dr. Bob Baker, a professor of agriculture at Cornell University in New York, hence the name, Cornell Chicken.  It has spread to most other parts of the country now...Baker's original purpose was not necessarily to create a new chicken dish, but help New York poultry farmers sell more chicken.   In the first half of the 20th Century, chickens were raised primarily as a source of eggs, and often they were not used as a meat source until they reach a dressed weight of 4 or more pounds. Birds of this size were called "fryers," larger ones, "roasters."   Dr. Baker thought if a market could be developed for a bird with a dressed weight of 2-1/2 or 3 pounds, poultry farmers could send their birds to market sooner. Thus the "broiler" chicken was developed.  (Dr. Baker also developed a lot of other chicken products, including nuggets, but I don't hold that against him.  He was kind of like the George Washington Carver of chicken, if you know what I mean)

For Dr. Baker's idea of sending chickens to market earlier  to work, a use for the smaller birds was developed. The chicken barbecue idea, with a unique sauce recipe, was conceived....

I like this because it tastes like chicken, not barbecue sauce.  The marinade is the secret, along with patient grilling.  And using chicken parts, bone in, while a little more work, gives great results, and is a nice change from the usual boneless breasts that we all grill for quick weeknight suppers.

It works much better if you start it low and slow, and then move it over the direct heat at the end.

Cornell BBQ Chicken 
For 12-16 chicken quarters, or equivalent number of bone in chicken parts
Marinates several hours or overnight
Cooking time- About 1 hour

Ingredients
1 egg
1 cup vegetable oil
2 cups cider vinegar
1 tablespoon table or kosher salt
1 tablespoon poultry seasoning
1/2 teaspoon ground black pepper
3-4 broiler chickens cut into pieces
 
The marinade is very close to a mayonnaise, be sure to always keep this refrigerated, and it does have that raw egg.  Cooking, of course makes it perfectly safe.

In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, (for about 2 minutes.)   Now whisk in the vinegar, salt, seasoning, and pepper.  Just like making a mayonnaise.

Marinate the chicken for 3 to 24 hours in ziploc bags in the refrigerator. (You can do this in a dish, covered, but you need more marinade than if you use the bags). Turn it every so often so all surfaces get well coated with the marinade.  Oh, and I always put the bags in a dish in case of leakage. 24 hours or overnight is best, and will give you the best flavor.

Set up your grill for 2-zone or indirect cooking. Either charcoal or gas grills work well.  Try to get the indirect side in the 250°F range. Place the chicken over the indirect zone and close your grill lid. Every 10 minutes baste with the marinade, and turn the meat, rotating as neccessary.

Cook about 30 to 45 minutes until the internal temperature of each part is 150°F, then stop basting. Move the parts over the hot direct heat side of the grill, skin side down, and crisp the skin without burning it for 10 to 15 minutes. You will need to watch the chicken closely so it doesn't burn. This step is important to finish the cooking of the meat and crisp up the skins. Chicken is done when it reaches about 165 degrees, and is golden brown and skins are crisp.  Your grill may vary, but total cooking time is usually around an hour.

We like our barbecue chicken with corn on the cob, maybe a green salad or sliced tomatoes and cucumbers, and dessert always includes cold watermelon.  If I can also convince someone to bring a rhubarb pie, so much the better.

Enjoy your Fourth, and good grilling!