Friday, April 9, 2010

Cornell Chicken

This is the best barbecue you've never heard of. It's not tomato based. It's not from Texas, or the Carolinas, but from upstate New York. Created at a college no less. The original chef was a professor who wanted to create a market for smaller chickens.

The sauce itself is a so-so vinaigrette. It has raw egg, so it isn't suitable for seasoning salads. But it would probably work very well on grilled summer squash, braised carrots, or as a marinade for firm tofu you intend to cook.

Remember, this is a highly flammable seasoning. Please be careful while you work around the open flame.

Cornell Sauce
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt (may be omitted)
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, slowly add oil while still beating. Add the other ingredients.This can be stored in the fridge for several weeks.

To BBQ the chicken, pick something meaty with bone and skin still attached (chicken thighs are good). Pile coals in the center of the grill, light, and get very hot.

Brush the chicken with Cornell sauce. Place pieces around the center stack of coals, but not directly overhead. This sauce is very flammable and the chicken is easy to burn.

Slow cook the chicken around the hot coals for about 20 minutes, give or take depending on the size of the chicken pieces.

Recipe created by Dr. Robert C. Baker (1921-2006) of Cornell University.

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