No. 1 : Quick Recipe
Cornell Chicken and Syracuse Salt Potatoes
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2 Cups Apple Cider Vinegar
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1 Cup Avocado Oil
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1 Large Egg
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3 TB Sea Salt
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½ Tsp Freshly Ground Black Pepper
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1 TB Poultry Seasoning
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About 4 LBs Bone In, Skin On Chick-en Thighs
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Chopped Parsley for Garnish
Step One
Whisk together the vine-gar 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 mari-nade.) 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 re-maining marinade to baste the chick-en 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 en-hances the sauce’s abilities to pene-trate the skin and tenderize the meat while adding plenty of flavor.
No. 3 : Clever
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! Don’t be afraid of the amount of salt – its used as a seasoning and the re-sulting potatoes are not too salty!
No. 4 : Cheers!
Wagner Vineyards Dry Riesling
Finger Lakes NY
About $18
The Finger Lakes of New York are known the world over as North Ameri-ca’s premier cool climate wine grow-ing 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 yummy recipe.