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 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.