Cornell Wings & Thighs

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Don Cash

Senior Cook
Joined
Nov 11, 2010
Messages
263
Location
Richmond, Virginia
Our favorite grilled chicken. Never disappoints.


After a 2 hour brine and 1.5 hours drying out in the fridge...ready to go on.

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On for 15 minutes un-sauced.

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First turn, first saucing.

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Second turn, second and final saucing. Campbell took this pic...way better than the one I took at this point in the cook.

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Off.

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Plated with some Parmesan-Crusted Squash from Whole Foods.

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Man was this good! Thanks for looking!!
 
That looks delicious... I think that may need to be on the weekend schedule.
 
bknox said:
What's your sauce?

It's a Cook's Country recipe.

For 2 (3 1/2-to 4-pound) whole chickens, brine it for about 2 hours in 2 quarts water, 3 1/2 cups cider vinegar and 1/4 cup salt.

Remove the chicken from the brine, pat it dry with paper towels and season it with a mixture of a tablespoon ground poultry seasoning and a teaspoon each of kosher salt & pepper. Let it "dry out" in the fridge for an hour or so.

Light a whole chimney and set up the grill for an indirect cook, vents wide open the whole time. Put the chicken on the indirect side for 15 minutes un-sauced. Brush both sides with the sauce (recipe below), turn the chicken and cook indirect for another 15 minutes. Brush both sides with the sauce again, turn the chicken and cook indirect for another 15 minutes. If needed (usually not needed), crisp skin direct for a few minutes. Done!


Cornell Basting Sauce

1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
Kosher salt
Pepper
1/2 cup olive oil

Process vinegar, mustard, sage, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated.
 
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