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Developed by a guy at Cornell's Ag school back in the fifties - the guy who went on to invent thr chicken nugget! My mom worked for him as his secretary when she met my dad back in 1956. It's a pretty famous recipe in Western and the Southern Tier of NY. Lots of local chicken BBQ joints that made a living off of it. It's usually called 'Dr Baker's Chicken' in that area - kind of an Upstate NY equivalent of General Tso.
I've seen this recipe used on episodes of about a half dozen cooking shows, including Bobby Flay and Cook's Country/America's Test Kitchen. I don't like the CC/ATK variant as much as I do the original (which takes out the egg and adds dijon mustard). But I do like their idea of using fresh thyme and rosemary. I usually cut the poultry seasoning by a bit and throw in a bit of the fresh stuff.
Warning - this recipe is salty. If you're not a salt fan, you might want to cut it back a bit. But the combination of saltiness with the sour from the vinegar is what makes this so good...
If you Google 'Cornell chicken' you'll find it all over the place.
2 whole dressed chickens (2 1/2 - 3 pounds each), cut in half
For the basting sauce:
2 cups cider vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning
Preparation:
Combine the basting sauce ingredients in a blender and blend until emulsified. Place the chicken halves in a large zip-top plastic bag and pour in 1/2 cup of the sauce. Seal the bag and shake gently to coat the chicken evenly. Refrigerate for 2 hours.
Remove the chicken from the marinade, and wipe off excess sauce from the surface. Grill over charcoal, turning and liberally basting with the sauce every 10 minutes, for about an hour, or until cooked through.
I've seen this recipe used on episodes of about a half dozen cooking shows, including Bobby Flay and Cook's Country/America's Test Kitchen. I don't like the CC/ATK variant as much as I do the original (which takes out the egg and adds dijon mustard). But I do like their idea of using fresh thyme and rosemary. I usually cut the poultry seasoning by a bit and throw in a bit of the fresh stuff.
Warning - this recipe is salty. If you're not a salt fan, you might want to cut it back a bit. But the combination of saltiness with the sour from the vinegar is what makes this so good...
If you Google 'Cornell chicken' you'll find it all over the place.
2 whole dressed chickens (2 1/2 - 3 pounds each), cut in half
For the basting sauce:
2 cups cider vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning
Preparation:
Combine the basting sauce ingredients in a blender and blend until emulsified. Place the chicken halves in a large zip-top plastic bag and pour in 1/2 cup of the sauce. Seal the bag and shake gently to coat the chicken evenly. Refrigerate for 2 hours.
Remove the chicken from the marinade, and wipe off excess sauce from the surface. Grill over charcoal, turning and liberally basting with the sauce every 10 minutes, for about an hour, or until cooked through.