Cornell Chicken Recipe Bobby Flay – A Savory and Flavorful Delight
If you are looking for something delicious to eat that makes the most out of poultry and spices, then the Cornell Chicken Recipe Bobby Flay is your recipe. Originally crafted by Cornell professor Dr. Robert C. Baker in the 1950s and perfected by the Iron Chef himself, Bobby Flay, this recipe is sure to delight your taste buds and provoke your thoughts about food.
This dish is remarkable in that it extracts a savory flavor from such simple ingredients as a whole chicken, egg, vinegar, and celery salt. It even uses popcorn, a seemingly ordinary snack food, in an unheard-of way. Each ingredient is carefully balanced and cooked in a skillet over medium heat, creating a mix of flavors, textures, and temperatures unlike any other.
The beautiful golden-brown sheen of the chicken speaks to the perfectly marinated surface, creating a visual experience nearly as delicious as the taste itself. Each bite of the crispy chicken mixed in with the popcorn yields a special kind of surprise and delight.
The Cornell Chicken Recipe Bobby Flay certainly has its roots in the classic American culinary tradition, but it also draws inspiration from global flavors, from Chinese and Mexican to African and Caribbean. So when you cook this recipe, you’re not just making a meal, you’re zig-zagging across the world with each bite.
So if you’re looking for something special for dinner tonight, get ready for a flavor blast and give this Cornell Chicken Recipe Bobby Flay a try.
•1 large chicken, cut into 8 to 10 pieces
•2 tablespoons white vinegar
•2 teaspoons celery salt
•2 cups popcorn
•1 tablespoon vegetable oil
•1 teaspoon black pepper
1. Place the chicken pieces in a resealable bag with the eggs, white vinegar, celery salt and black pepper. Seal and shake to evenly distribute the ingredients. Allow the chicken to marinate for an hour in the refrigerator.
2. Remove the chicken from the bag. Discard the marinade.
3. Heat the vegetable oil in a large skillet over medium heat.
4. Add the chicken pieces to the skillet and cook for 8 – 10 minutes each side until they are golden-brown and cooked through.
5. Add the popcorn to the skillet. Cook the popcorn and chicken together for 2 minutes, stirring frequently, until the popcorn is slightly toasted.
6. Sprinkle the chicken with fresh thyme and serve. Enjoy!