Cornell Chicken
This a very popular recipe in Central NY state
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Ingredients
  1. 6 EA CHICKEN HALVES OR 12 QUARTERS
  2. 1 LG EGG
  3. 1 CUP VEGETABLE OIL
  4. 2 CUPS APPLE CIDER VINEGAR
  5. 1 TBSP POULTRY SEASONING
  6. 2 TBSP SALT
  7. 1/2 TSP BLACK PEPPER
Instructions
  1. CLEAN AND PREP CHICKENS.
  2. BEAT THE EGG, ADD OIL AND BEAT WELL. ADD THE VINEGAR, SALT, PEPPER AND POULTRY SEASONING, MIX WELL.
  3. IN A BOWL PLACE ABOUT 1/3 OF THE SAUCE. SELECT A NON-ALUMINUM CONTAINER LARGE ENOUGH TO MARINATE THE CHICKENS. DIP AND COAT THE CHICKEN WITH THE SAUCE, PLACE IN CONTAINER, POUR REMAINDER OF THE SAUCE IN THE BOWL, REFRIGERATE FROM 6 TO 24 HOURS.
  4. PREHEAT YOUR GRILL TO A MEDIUM HEAT. PLACE THE CHICKEN SKIN SIDE UP. LET COOK COVERED FOR 30 MINUTES, UNDISTURBED. BAST (WITH THE REMAINING 2/3 SAUCE) EVERY 15 MINUTES UNTIL THE CHICKEN IS DONE. THIS SHOULD TAKE ABOUT 1-1/2 TO 2 HOURS. CHECK FOR DONENESS. DO NOT PUT ANY SAUCE ON THE CHICKEN AFTER IT HAS BEEN REMOVED FROM THE GRILL.
  5. CHICKEN HOLDS WELL IN A COVERED PAN UNTIL SERVING TIME.
Notes
  1. FOR BASTING YOU CAN USE A PASTRY BRUSH, A NEW PAINT BRUSH OR A MINI BASTING MOP.
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