Cornell Chicken

Name: Cornell Chicken
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 quarts, water; 3 1/2 cups, cider vinegar; 1/4 cup, salt; 2 (3 1/2-to 4-pound), whole chickens, halved (see tip below); 1 tablespoon, ground poultry seasoning; , Salt and pepper; 1/2 cup, cider vinegar; 3 tablespoons, Dijon mustard; 1 tablespoon, chopped fresh sage leaves; 1 tablespoon, chopped fresh rosemary; 1/2 cup, olive oil

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Appears in Cook's Country August/September 2008, Cook's Country TV

Invented in the 1940s by a Cornell University professor, this tangy, crisp-skinned grilled chicken has been a state favorite ever since. We wanted to adapt it for the backyard grill.

SERVES4 to 6

TIME1¾ hours, plus 1 hour brining

has video

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 wo...

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