Emily Carter
Brooks BBQ chicken is a famous upstate New York dish that originated at Cornell University. The recipe, also known as Cornell chicken, was invented by a professor to improve the taste and texture of younger chickens, which were being marketed as bland and rubbery. The marinade consists of cooking oil, cider vinegar, salt, poultry seasoning, pepper, and egg. The chicken is then grilled over charcoal for about 40-45 minutes, with the chef basting the chicken with the marinade while cooking.
| Characteristics | Values |
|---|---|
| Chicken Type | Halved chicken broilers |
| Marinade/Sauce Base | Oil and apple cider vinegar |
| Other Ingredients | Hints of sage, thyme, pepper, salt, poultry seasoning, egg |
| Soaking Time | 12 hours |
| Cooking Time | 40-45 minutes |
| Cooking Method | Charcoal grill |
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What You'll Learn
- The marinade is blended and brushed on while cooking
- It's recommended to soak the chicken in the marinade for 4 hours to overnight
- The marinade consists of oil, apple cider vinegar, egg, salt, sugar, and spices
- The chicken is cooked over charcoal or gas grills
- The recipe originated at Cornell University in New York
The marinade is blended and brushed on while cooking
Brooks BBQ chicken is a famous dish that originated in upstate New York. The marinade is blended and brushed on while cooking, and the chicken is cooked slowly over a charcoal grill. The marinade is brushed on while the chicken cooks slowly to ensure the flavours are absorbed and the skin is crispy.
The original recipe, also known as Cornell Chicken, was invented by a professor at Cornell University to improve the taste and texture of younger chickens, which were considered flavourless and rubbery. The marinade is blended and then brushed on the chicken while it cooks, ensuring that the chicken remains moist and full of flavour.
The key ingredients in the Brooks BBQ marinade include cooking oil, cider vinegar, salt, poultry seasoning, pepper, and egg. The vinegar helps to tenderize the meat and add flavour, while the egg helps the marinade bind to the chicken and keeps it juicy. The poultry seasoning, pepper, and salt enhance the savoury flavours, and the oil ensures that the marinade sticks to the chicken and helps to crisp up the skin.
To prepare the chicken, it is recommended to marinate the chicken halves in a large zippered freezer bag with the blended marinade for at least four hours, but preferably overnight. This allows the flavours to penetrate the meat deeply. After marinating, the chicken is cooked on a grill, with the marinade brushed on while cooking to enhance the flavour and create a crispy skin.
The Brooks BBQ chicken is often served with sides such as salt potatoes, corn, watermelon, and a roll to soak up the delicious marinade. The chicken can also be served with summer salads, and any leftovers can be enjoyed cold or used in a zesty chicken salad.
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It's recommended to soak the chicken in the marinade for 4 hours to overnight
Brooks BBQ chicken is a famous dish that originated in upstate New York. It is said that the recipe was invented by a professor at Cornell University to address the issue of younger chickens having no taste and being rubbery. The marinade is simple to make, and it is recommended to soak the chicken in it for at least 4 hours, but preferably overnight, in the refrigerator. This allows the flavours to penetrate the meat deeply and tenderize it, resulting in juicy and flavourful chicken.
The longer the chicken is left to marinate, the more intense the flavours will be. Leaving it overnight ensures that the chicken absorbs the maximum amount of flavour. The marinade itself is a blend of oil, apple cider vinegar, salt, poultry seasoning, pepper, and egg. The apple cider vinegar is key to the flavour profile and should not be substituted if possible. However, if necessary, white vinegar can be used as a replacement, although the taste will be different.
The egg acts as an emulsifier, helping the marinade bind to the chicken and keeping the meat juicy during cooking. It is important to note that raw egg and chicken are being used, so proper sanitation of utensils and cooking surfaces is crucial. The poultry seasoning can be of any variety, but Bell's Seasoning is highly recommended for the best flavour.
While the chicken is marinating, it's a good idea to prepare the grill. For the best results, a charcoal grill is recommended over a gas grill. The grill should be heated to medium-high heat. If using a charcoal grill, move the coals to the periphery of the grill, creating an indirect heat source. If using a gas grill, simply move the chicken to the unlit side of the grill after initial browning.
After marinating, remove the chicken from the marinade and pat it dry with paper towels. Discard the used marinade. Place the chicken, skin side down, over direct heat and cook for about 5 minutes or until browning starts. Then, turn the chicken and move it to the indirect heat side of the grill. Cover and cook for about 40-45 minutes, turning and basting with the reserved marinade occasionally, until the juices run clear or the internal temperature reaches 165°F (75°C).
By following these steps and allowing the chicken to marinate for at least 4 hours or overnight, you will achieve the desired result of tender, flavourful Brooks BBQ chicken.
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The marinade consists of oil, apple cider vinegar, egg, salt, sugar, and spices
Brooks BBQ chicken is a famous dish that originated in upstate New York. The marinade for this dish is said to consist of oil, apple cider vinegar, egg, salt, sugar, and spices. The recipe is quite old and was known as Cornell chicken, as it was invented by a professor at Cornell University. The marinade is simple to make and can be used for up to four half-breast chicken sections.
The key ingredients in the marinade are cooking oil, cider vinegar, salt, and egg. The vinegar helps to tenderize the meat and add flavour, while the egg helps the marinade bind to the chicken and keeps it juicy. The poultry seasoning used can be any kind, but Bell's seasoning is said to have the best flavour. In addition to these ingredients, the marinade also contains sugar, corn starch, dehydrated onion, dehydrated garlic, spice extractives, xanthan gum, and preservatives.
To prepare the chicken, it is recommended to marinate it for at least four hours, but preferably overnight, in the refrigerator. The chicken is then cooked over medium heat for about 40-45 minutes, basting with the marinade while cooking. It is important to slow roast the chicken and ensure it doesn't cook too quickly. The chicken is cooked until the skin is crispy and the centre is no longer pink.
The Brooks BBQ chicken has become a popular dish, with people lining up for miles to get a taste. It has a unique flavour and texture that has made it a favourite in upstate New York and beyond. The marinade plays a crucial role in giving the chicken its distinctive taste and juicy texture.
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The chicken is cooked over charcoal or gas grills
Brooks BBQ chicken is cooked over charcoal or gas grills. The chicken is famous for its baste, which is also used as a marinade. The recipe for the marinade is quite simple, consisting of cooking oil, cider vinegar, salt, poultry seasoning, pepper, and egg. The chicken is halved and soaked in the marinade for up to 12 hours before cooking. This allows the vinegar to tenderize the meat and add flavour.
When cooking the chicken, the grill is heated to medium-high heat. The chicken is initially browned over direct heat and then moved to the unlit side of the grill to finish cooking over indirect heat. This process ensures that the chicken is cooked evenly and prevents burning. For a gas grill, this involves moving the chicken to the unlit side of the grill and putting the cover down. On a charcoal grill, the coals are moved to the periphery, and the chicken is placed in the centre without any coals underneath.
The chicken is cooked for a total of about 40-45 minutes, with frequent basting using the reserved marinade. It is important to keep an eye on the chicken to prevent it from burning and to ensure even cooking. The chicken is cooked until the skin is crispy and the centre is no longer pink.
While gas grills are more commonly used nowadays, charcoal grills are said to impart a better flavour to the chicken. The charcoal flame adds a distinct taste to the chicken that is difficult to replicate with a gas grill. This is why many people prefer to cook Brooks BBQ chicken over charcoal grills, despite the convenience of gas grills.
Overall, the cooking process for Brooks BBQ chicken involves marinating the chicken, browning it over direct heat, finishing it over indirect heat, and frequent basting to achieve the perfect balance of flavour and texture.
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The recipe originated at Cornell University in New York
The recipe for Brooks BBQ chicken is said to have originated at Cornell University in New York. It is an old recipe, originally known as "Cornell chicken". The recipe was invented by a professor at Cornell University, a land-grant college that deals with farming and agriculture. The marinade was developed to improve the taste and texture of younger chickens, which were being marketed as tasteless and rubbery.
The Cornell chicken recipe calls for halved chicken broilers as the meat. The marinade consists of cooking oil, cider vinegar, salt, poultry seasoning, pepper, and egg. The vinegar tenderises the meat while adding flavour, and the leftover sauce is used for basting throughout the cooking process. The chicken is cooked over a grill, with the leftover marinade used for basting. The recipe recommends a cook time of 45 minutes, with the chicken turned every so often to prevent burning.
The recipe has been used for several decades and has become a favourite in upstate New York. It is often served with salt potatoes, corn, watermelon, and a roll to soak up the leftover marinade. The recipe has been passed down and shared among families and communities, with slight variations, but always centred around the key ingredients of oil, vinegar, and egg.
The Brooks BBQ chicken recipe is said to be the same as the Cornell chicken recipe, with the key difference being the addition of specific spices and herbs to the marinade, such as sage, thyme, and pepper. The Brooks family, who catered local barbecues in the mid-1950s, may have added their own twist to the original Cornell recipe, creating the unique flavour profile that has become a favourite in the region.
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Frequently asked questions
Brooks BBQ chicken is a famous recipe from upstate New York. It originated at Cornell University, where a professor invented the marinade to improve the taste and texture of younger chickens, which were being marketed as bland and rubbery.
The marinade consists of cooking oil, cider vinegar, salt, poultry seasoning, pepper, and egg. It is recommended to soak the chicken in the marinade for 12 hours before cooking.
Any kind of chicken can be used, but if using boneless chicken breasts, be careful not to overcook them. Half breast sections with the skin attached are said to have the best flavour.
The chicken should be grilled over charcoal for the best flavour, although a gas grill can also be used. Cook the chicken over medium heat for about 40-45 minutes, basting with the marinade throughout the cooking process.
Place all the marinade ingredients in a blender and process until smooth. Place the chicken in a zippered freezer bag, pour the marinade over it, and refrigerate for at least 4 hours, preferably overnight.
