CORNELL CHICKEN WITH GRILLED STEAK FRIES RECIPE
Recipe
courtesy of Bobby Flay, Cornell Chicken with Grilled Steak Fries. Enjoy!
Prep
Time : 40 mins
Inactive : 2 hours 10 mins
Cook
Time : 1 hour 5 mins
Total
Time : 3 hours 55 mins
Servings : 8
INGREDIENTS
Brine
·
2
cups apple cider vinegar
·
1/3
cup kosher salt
·
2
tablespoons sugar
·
8
whole cloves
·
8
black peppercorns
·
8
sprigs fresh rosemary
·
8
fresh sage leaves
·
8
sprigs fresh thyme
·
Two
3 1/2-pound chickens, halved, keel bones and wing tips removed
·
Canola
oil, for brushing
Spice Mixture
·
3
tablespoons dried sage
·
1
tablespoon dried marjoram
·
1
tablespoon freshly ground black pepper
·
1
tablespoon finely chopped fresh rosemary
·
1
tablespoon dried thyme
·
1
teaspoon ground celery seeds
·
1/4
teaspoon ground cloves
Sauce
·
1
cup apple cider vinegar
·
5
tablespoons Dijon mustard
·
2
teaspoons clover honey
·
2
teaspoons finely chopped fresh rosemary
·
2
teaspoons finely chopped fresh thyme
·
1
teaspoon finely chopped fresh sage
·
Kosher
salt and freshly ground black pepper
·
Finely
chopped fresh parsley, for garnish
·
Grilled
Steak Fries, for serving, recipe follows
Grilled Steak Fries
·
5
large Yukon gold or russet potatoes, par cooked in salted water
·
Canola
oil
·
Kosher
salt and freshly ground black pepper
·
Extra-virgin
olive oil
·
Finely
chopped fresh chives
INSTRUCTIONS
1. For
the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves,
peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved.
Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours.
Do not brine any longer than 2 hours or the chicken will start to break down.
2.
For
the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery
seeds and ground cloves in a small bowl.
3.
For
the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a
bowl until smooth.
4.
Remove
the chicken from the refrigerator 30 minutes before grilling. Rinse under cold
water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of
the chicken with half the spice mixture and some salt and pepper.
5.
Prepare
a charcoal grill for direct and indirect cooking. On the direct side, have the
coals at medium-high heat. Arrange the chicken skin side down on the grill,
over direct heat. Rub the bottom of the chicken with the remaining half the
spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the
chicken skin side up and baste 1/3 cup of the sauce.
6. Move
the chicken to indirect heat, cover, and cook until the thigh meat registers
165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every
few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3
cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes
before cutting. Arrange on a platter with the Grilled Steak Fries.
Grilled Steak Fries
7. Heat
the grill to medium heat. Cut each potato into eighths. Brush the potatoes with
canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly
golden brown on both sides and just cooked through, about 4 minutes each side.
Transfer to a platter and immediately drizzle with olive oil. Sprinkle with
more salt and chives.
Recipe
from foodnetwork.com
Delicious Food Recipes
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