No. 1 : Quick Recipe
Cornell Chicken and Syracuse Salt Potatoes
- 2 Cups Apple Cider Vinegar
- 1 Cup Grapeseed or Avocado Oil
- 1 Large Egg
- 3 TB Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- 1 TB Poultry Seasoning
- About 4 LBs Bone In, Skin On Chicken Thighs
- Chopped Parsley for Garnish
Step One Whisk together the vinegar through the seasoning for the marinade/basting sauce.
Step Two Place the chicken and 1 Cup of the marinade in a ziplock bag. (Reserve the remaining marinade.) Massage the chicken to coat it well and place in the fridge for 2 hours. After 2 hours, remove the chicken from the ziplock bag and discard the marinade in the bag.
Step Three Grill the chicken on a grill pan or outside grill. Use the remaining marinade to baste the chicken about every 10 minutes for about 35 minutes or until cooked through. (165F) Serve garnished with parsley.
Syracuse Salt Potatoes
- Two LBs Baby Potatoes
- ¾ Cup Sea Salt
- 4 TBs Unsalted Butter, melted
Fill a large pot with water, bring the water to a simmer and stir in salt until it dissolves. Place potatoes in the pot and bring to a boil, then reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain and serve the chicken topping the potatoes.
No. 2 : Kitchen Scoop
This chicken dish was invented in 1950 by Dr. Robert C. Baker at New York’s Cornell University to create an easy and delicious way to grill chicken – Believe or not the idea of grilling chicken was somewhat new at the time. The idea of adding an egg to the marinade is genius, it enhances the sauce’s abilities to penetrate the skin and tenderize the meat while adding plenty of flavor.
No. 3 : Clever Idea
Did you know that in the mid-1800s, Syracuse, New York was the nation’s salt capital? Most of the salt used in the United States came from Syracuse. Thus, Syracuse Salt Potatoes!
No. 4 : Wine FIND of the Week
Wagner Vineyards Dry Riesling
Finger Lakes NY
Finger Lakes New York is known the world over as North America’s premier cool climate wine growing region, and their delicious fresh vibrant Rieslings reflect it. This wine from Wagner Vineyards is no exception, its aromas of crisp refreshing stone fruit and flavors of citrus and minerals with a light clean finish make it an excellent choice to pair with lots of different cuisines including this week’s grilled chicken and potatoes.