Cornell Chicken made different

Pstores · Jun 24, 2017

So I made up some Cornell Chicken Marinade. But laid back alittle on the salt.
And add some Oakridge Beef and pork. As well as some Santa Maria... Ummmm.... Going to be interesting how it turns out.

LYU370 · Jun 24, 2017

Yep, I cut WAAAY back on the salt as well.

m-fine · Jun 24, 2017

Waiting for the results.

Pstores · Jun 25, 2017

This is very very good...... only thing I'll change is alittle less salt. I did cut it back. Will cut it back more.

IamMadMan · Jun 25, 2017

Great looking chicken, thanks for sharing the results.

dadsr4 · Jun 25, 2017

This is why I wish recipes would list the type of salt. Table salt can be almost twice as salty as kosher by volume, and most people only have table.

LYU370 · Jun 25, 2017

Well, the original recipe is back from the 50's. Did they even have kosher salt back then? :noidea:

toymaster · Jun 25, 2017

Good looking chicken. I agree about the salt. I've changed all my recipes to Kosher salt and use low sodium ingredients. It's amazing how much salt is in your food.

Pstores · Jun 25, 2017

Yep, I am not a salt guy. I did use Kosher. Problem was adding the other seasonings. Didn't know how much to compensate for that. I was close. Going to decrease next time on the Kosher salt.

Pstores · Jun 25, 2017

IamMadMan said:
Great looking chicken, thanks for sharing the results.

I used a light glaze of that sweets cooking sauce. A mix of mild and hot. Was just about perfect then. The sweets cut the saltiness just right.

dadsr4 · Jun 25, 2017

LYU370 said:
Well, the original recipe is back from the 50's. Did they even have kosher salt back then? :noidea:

Keeping kosher goes back way beyond that.

LYU370 · Jun 26, 2017

But Kosher salt wasn't marketed outside of the Jewish community until the 60's.

lastmajordude · Jun 26, 2017

when I have time I use the cornell chicken style I get very moist chicken....don’t know if the hole punching has anything to do with it or not.....very nice recipe.....IMHO

dadsr4 · Jun 26, 2017

LYU370 said:
But Kosher salt wasn't marketed outside of the Jewish community until the 60's.

It used to be called pickling or canning salt, too. My grandmother used to use it all the time for sauerkraut making. By the way, kosher salt gets it's name from it's use for koshering meat to draw out blood, not because it is "kosher".
To get back to the thread subject, tastes change and most people are used to less salt in their food, or are cutting back for health reasons. As you posted above.

Cornell Chicken made different

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