Cornell Chicken Is the Best Barbecue That You've (Probably) Never Heard Of

As a kid growing up in the Western Catskills, my idea of barbecue was strictly centered around Cornell chicken. At the time, I didn’t have any experience with Kansas City burnt ends or dry-rubbed Texas brisket. I had never tried whole-hog ’cue like they serve it in Tennessee or the punchy, vinegary pulled pork of North Carolina. But I knew that central New York’s signature barbecue style was something special.

I tend to use McCormick, which contains sage, thyme, marjoram, nutmeg, and pepper, but you can also mix your own with dried herbs in a pinch. The chicken parts sit in this mixture for at least four hours, but I always opt for at least eight for the most flavorful results. The egg—perhaps a surprising addition—is crucial. Joe Regenstein, PhD, a professor emeritus who taught in the Department of Food Science at Cornell alongside Dr.

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