Makes 4 Portions Grilled Cornell Chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Marination Time: 2 hours
Total Time: 3 hours, 10 minutes
- 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
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.
Note: Dr. Baker's original recipe used a barbecue pit with the chicken cooked on racks, several feet away from the coals, so that the chicken cooked relatively slowly, but this recipe still works fine if you use a deep, kettle-style grill.
This recipe makes enough basting sauce for 4-5 whole chicken, and any extra can be stored in the refrigerator for several weeks.