A staple in the Finger Lakes area of New York, this chicken is a vinegar-based creation of a professor at Cornell University in the late 1940s. The basting sauce, mixed with eggs and cooking oil, creates a creamy texture and tangy flavor that mates beautifully with yard birds.
|Cornell Chicken Barbecue—pairs with Dry Riesling or Dry Riesling
Adapted from Dr. Baker’s Original Recipe
For the Marinade:
1 cup vegetable oil
2 cup apple cider vinegar
3 Tablespoons salt
1 teaspoon black pepper
2 teaspoons dried parsley
1 teaspoon rubbed sage
½ teaspoon dried rosemary
½ teaspoon marjoram
¼ teaspoon onion powder
2.5-3 lb. bone-in chicken pieces
- To make the marinade, whisk egg in a medium size bowl. Whisk in oil, then whisk in remaining ingredients.
- Put the marinade in a 1 gallon zipper bag, add chicken pieces and seal tightly. Marinate for at least 2 hours, and up to overnight.
- Preheat a gas or charcoal grill. Cook the chicken pieces over indirect heat* until cooked through (165 degrees F). Turn chicken pieces every 10 minutes during cooking, basting with marinade before and after turning each time. Have an instant-read thermometer on hand to check doneness. Different size pieces will be finished at different times. Cook time also depends on the temperature of your grill.
* To set up a gas grill for indirect grilling, turn the outside two burners to the “medium” or “medium-low” position, and turn the inside burner (or burners, if there are more than one) off.