Cornell Chicken

Slow-cooked over charcoal and basted with a unique marinade, Cornell chicken comes off the grill with a gold glaze and plush meat. It was created in 1946 by Robert Baker, whose goal in life was to encourage people to eat more chicken. When Baker became a professor at Cornell University in 1957, he brought the recipe with him; and, as Cornell chicken, served at Baker’s Chicken Coop booth at the annual New York State Fair in Syracuse, it was a hit for half a century. Long a favorite of backyard barbecuists throughout New York’s Southern Tier, Cornell chicken’s primary role is as picnic food at fund-raisers, political rallies and church suppers. (Professor Baker, by the way, also invented chicken nuggets.)


What do you think of Cornell Chicken?

Latest Articles & Guides

Top 12 favorite Ice Cream Scoops

WITH THE EXCEPTION of the hot dog bun, there has never been an edible invention as...

Lobster roll
6 best restaurants in New England

Looking for some stops along your Road trip  Check out our picks for the 6 best restaurants...

Clam Shack - Lobster Roll
14 Best Lobster Rolls in New England

Bad lobster rolls are easy to come by  We've done the research and have found the best...

Red Rocks
Best Affordable Eats Along Sedona’s Red Rock Drive

Scenic Driving and Good Eating Rising an average of an inch every 60 to 80 years, the...

Road trip | Seattle to Yakima Washington

Road Trip Overview A road trip over the Cascades through Snoqualmie Pass leads not only to a...

America’s Byways: Road trip through the Florida Keys

Road trip through the Florida Keys Surrounded by the Atlantic Ocean and Gulf of Mexico...


Connect with us #Roadfood