Cornell Chicken

Name: Cornell Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 egg; 1 cup vegetable oil; 2 cups apple cider vinegar; 3 tbsp salt (or less, to taste); 1 tbsp poultry seasoning; 1/2 tsp pepper; Chicken halves (broilers)

A classic barbecue chicken recipe with vinegar-based basting sauce developed by Robert Baker at Cornell University, featuring apple cider vinegar, oil, and poultry seasoning

🌍American 🏷️Cornell university 🏷️Barbecue 🏷️Grilling 🏷️Chicken 🏷️Robert baker New york state fair

🏷️

Total

1h 10m

Servings

10

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Cornellians | Cornell University

Ingredients

1 egg
1 cup vegetable oil
2 cups apple cider vinegar
3 tbsp salt (or less, to taste)
1 tbsp poultry seasoning
1/2 tsp pepper
Chicken halves (broilers)

7 Ingredients

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Instructions

1
Beat egg, then add oil and beat again
2
Add other ingredients and stir
3
Place broiler halves over coals after flame is gone
4
Turn every five to ten minutes, depending on heat
5
Baste chicken with sauce at each turning—lightly at first, then heavily near end of cooking
6
Cook about one hour
7
Test by pulling wing away from body: if meat splits easily and no red is visible in the joint, chicken is done