The basting over charcoal is what makes this chicken great!
- 2 whole chickens 2 1/2 to 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
- 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. Discard marinade.
- Grill over charcoal, turning and liberally basting with the remaining sauce every 10 minutes, for about 1 hour, or until cooked through.
- Personal note from Chef Dave. This is an outstanding chicken recipes made by thousands in central NY were I grow up. I never know it had a name until 10 years ago. The story of how Dr. robert Baker created the recipe is great!
- This central New York specialty was 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. He wanted to create a delicious way to grill smaller chickens so that the local farms could sell more birds, sell them sooner, and make them more affordable. One taste of his Cornell chicken recipe and you'll know why he was so successful.
- The combination of vinegar, oil, seasoning, and an egg makes a basting sauce that is somewhat similar to mayonnaise. Cooking the birds in this mixture results in an incredibly juicy and complex tasting barbecue chicken. This recipe makes enough basting sauce for 4 to 5 whole chickens, and any extra can be stored in the refrigerator for several weeks.
From The Chef To You http://fromthecheftoyou.com/