Harry's BBQ Chicken |
Who’s Harry? That’s what I asked, when our friend Craig
shared this recipe with us.
My husband and his buddy
Craig attended college together in upstate New York and their house cook was –
you guessed it, Harry. Every year Harry would make this chicken for the annual
BBQ and being the sleuth that Craig is, he got Harry to share his recipe, for
which we are all grateful.
After doing a little
sleuthing on my own, I discovered a recipe called Cornell Chicken. Just
so happens, Cornell is their Alma Mater, which stirred my curiosity. The
interesting part is that neither one of them had heard of Cornell
Chicken prior to this find. They must have been too busy studying. A couple of
hungry college kids getting fed by Harry = Harry’s Chicken and I’m sure that
Harry never mentioned it otherwise.
The sauces and cooking
methods are almost identical, with just a slight difference. Harry used
white vinegar and the Cornell Chicken uses cider, both cooked over a
low slow fire, basting 3 or 4 times over the course of about 50 minutes to
an hour. This process crisps the skin without it burning.
I guess you could say that Harry put his own
twist to the famous Cornell Chicken, which would make them close cousins. I
don’t know much about Harry (wish I did). However, I can share a little bit about
the famous Cornell Chicken.
Back in the 1940’s Bob Baker, a professor of food science at
Cornell University, who specialized in poultry, invented this tangy, crisp
skinned grilled chicken recipe, to help promote New York State’s poultry
industry. He also helped invent oddities like chicken nuggets, turkey ham and
chicken hot dogs. However, he is best remembered for his Cornell Chicken that
is the main event at the New York State Fair in Syracuse and at every cookout
or fundraiser all across Western New York.
Truth be told, Bob Baker is the reason chicken is so popular today.
Truth be told, Bob Baker is the reason chicken is so popular today.
Harry’s BBQ Chicken
Makes about 1 ½ cups of
sauce - enough sauce for 1 whole chicken or 8 thighs/drums.
Marinade
2 large eggs
½ cup cooking
oil
1 cup white
vinegar
1 Tbsp. kosher
salt
1 Tbsp. black
pepper
1 Tbsp. poultry
seasoning
Blend well with a
whisk. Reserve ½ cup for basting. Pour the rest over chicken
pieces and marinate overnight.
Though there are many versions of Cornell chicken, I’m including
this one because it’s almost exactly like Harry’s – with the exception of using
cider vinegar
Cornell Chicken
Makes about 1 ½ cups of
sauce - enough sauce for 5 pounds of chicken
Marinade
1 large eggs
½ cup cooking
oil
1 cup cider
vinegar
2 tsp. kosher
salt
¼ tsp. black
pepper
2 tsp. poultry
seasoning
Blend well with a
whisk. Reserve ½ cup for basting. Pour the rest over chicken
pieces and marinate overnight.
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