Cornell Chicken
August 3, 2021 • 0 comments
Invented by Dr. Robert Baker, a Professor Emeritus of the Department of Animal Sciences at the New York State College of Agriculture and Life Sciences at Cornell University, Cornell Chicken has become a specialty of New York State. Originally formulated for smaller birds from local farms this recipe results in tender, juicy, smokey, delicious grilled chicken.
Marinate and baste in the mixture below and you won't be disappointed.
Directions
2 cups vinegar
1 cup oil
3 Tablespoons salt
1 Tablespoons poultry seasoning (or to taste)
Black pepper to taste
One egg
Whisk or blend the egg, spices, oil and vinegar til emulsified. This makes about 3 cups of sauce - just enough for about 4 - 5 lbs of chicken.
You can "mop" the chicken while you cook or marinate the chicken for 2 hours or overnight. Discard unused marinade.
Grill over coals, low and slow. Be prepared for your neighbors to show up at your door when the aroma of this chicken wafts through the neighborhood!
