Thursday, May 9, 2013

Cornell Chicken Barbeque Sauce

This has been famous since it was invented in about 1950. Also known as State Fair Chicken.
(I saw the same recipe several places, so I’ll just credit Dr. Robert Baker and Cornell)

1 egg
1/2 c vegetable oil
1 c cider vinegar
*5 t coarse salt 
2 t poultry seasoning
1/4 t pepper
5 lbs chicken pieces (whole chicken, half chicken, leg quarters, thighs, and/or breasts)

In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogeneous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper. (I’m guessing you could make this in a blender or a food processor instead.) Place the chicken in a large resealable plastic bag. Pour the prepared sauce over the chicken and let it marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better). Cook over indirect heat (This is different than most recipes I saw, that said to start over high heat and then move to indirect heat. I assume it’s because of the egg.), basting frequently, and dousing any flare-ups. If you make the sauce ahead of time, refrigerate it. Discard any remaining sauce, which has raw egg and also raw chicken germs from marinating the chicken.

*This will probably be too salty, so you might want to cut it down and let people add more at the table. About 1 tablespoon of table salt equals 5 teaspoons of coarse salt.

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