Cornell Chicken

Eileen C.
Some history on "Cornell Chicken" can be found here. The original Cornell Chicken recipe called for an egg to emulify the sauce, this recipe uses Dijon mustard, and in my opinion tastes even better than the original recipe.

Chicken:
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved -or- chicken pieces *you can use boneless skinless chicken but I think this tastes much better with skin & bones

Sauce:
1 tbsp ground poultry seasoning
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tsp rubbed sage
1 tsp rosemary
1/2 cup olive oil

Directions:

1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 3 hours. Do not marinate longer than this or the flavor is too strong.

2. For the sauce: Combine poultry seasoning, salt, pepper, vinegar, mustard, sage, and rosemary; whisk together.

3. Preheat grill with all burners on high for 15 minutes, then turn all burners to medium-low.

4. Remove chicken from brine and arrange on grill skin-side up and baste with sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. If chicken flares up a lot when cooking, turn one side of the grill burners off and place the chicken on that side. The heat from the other two burners will cook the chicken with out the flare-ups. Then at the end turn all burners on to crisp up the chicken.