I've had a recipe for Cornell Chicken since the late 1970s and used it many times. It was given to me by the local Cornell U. Co-Op Agricultural agent, a good friend. It's very good. Your post made me look up Saveur's recipe. The only thing I see different is nutmeg. However, a local chicken BBQ caterer (Chiavetta) sells their own marinade in local store. I have been using it instead for the past 20 years, as I like it better. A few years ago, I reverse engineered the Chiavetta's marinade and posted both recipes here:Jenise wrote:...Tonight I'm doing the Cornell Chicken recipe in Saveur's latest Top 100. Will report back!
Place chicken pieces in ziplock bag. I like to use leg quarters, back removed (save backs for soup), and pull the skin down around the “ankle?” while marinating and then pull the skin back up over the meat before cooking. Shake the marinade bottle vigorously and add enough of the marinade to generously cover the chicken pieces, squeeze as much air out of the bag as you can, close it and marinate in the fridge for 3-6 hours.
Howie Hart wrote:I've used one of these for doing sous vide - works great. Rival Roaster Oven
Jenise wrote:In spired by some really perfect, thin-walled green bell peppers I could smell from an aisle away this morning, I'm making stuffed bell peppers with ground turkey. The seasoning will be toward Turkish/Armenian, with a lot of mint, garlic, allspice and the like in a tomato-paprika broth.
Karen/NoCA wrote:Jenise wrote:In spired by some really perfect, thin-walled green bell peppers I could smell from an aisle away this morning, I'm making stuffed bell peppers with ground turkey. The seasoning will be toward Turkish/Armenian, with a lot of mint, garlic, allspice and the like in a tomato-paprika broth.
This sounds great...write it down, please, so you can share with us. I love the idea of a tomato-paprika broth.
Jenise wrote:Menu's been tailored to suit Northern Rhone wines.
[ I simmered them for about 45 minutes with the lid only about half way on so that the broth would reduce by half while the peppers braised. I served them in a bowl, with the remaining broth.
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