Ingredients
- 2 chickens halved or quartered
- 2 cups apple cider vinegar
- 1 cup vegetable oil
- 1 egg
- 2 tablespoons kosher salt
- 1 tablespoon garlic salt
- 2 teaspoons poultry seasoning
- 1 teaspoon ground pepper
Recipe Description
Cornell chicken is what I grew up believing to be a family recipe for grilled chicken that was first concocted by my Grandpa. Of course no one referred to it as grilled chicken back then, nor do they today. In northern New York state it’s called barbecued chicken and through the years it gradually dawned on me that it wasn’t my Grandpa who put this recipe together. The recipe is instead credited to Dr. Robert Baker, a professor from Cornell University located in Cornell, NY. This link provides a great history to “The most famous State Fair food you’ve probably never heard of.”
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