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| CORNELL BARBECUED CHICKEN | |
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1 c. cooking oil 1 pt. cider vinegar 4 tbsp. poultry seasoning 1 tsp. pepper 1 egg Beat egg and add oil and beat again. Add other ingredients and stir. Marinate chicken in sauce overnight. Use to baste chicken while cooking. Makes enough sauce for 10 chicken halves. Cook chicken over charcoals, turning halves about every 8 minutes, basting every time. Takes about 45 minutes to cook. To test for doneness grasp end of leg bone. If joint moves easily then meat is done. | |
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recipe reviews #38465
Florence says:
I knew Mr. Baker who created this recipe at Cornell U. and of all the recipe's listed for Cornell Sauce for Chicken, this one is it! Do not skimp on the oil or overlook the overnight marinate. The secret is to get your briquettes (no Gas) to grey and flip/turn/baste every 8 min. until done. If you have a flare up, use a spray bottle of water to the coals for control. At our home, we take the left over marinate and use it for dipping sauce. optional
#64914
Marcia Delaney (Florida) says:
I grew up on this recipe and its been a favorite for another generation that grew up on it. Everybody who has chicken barbeque in Ithaca uses this recipe. It's foolproof.
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