I hail from the Southern Tier of New York, close to Cornell University, that grand Ivy far above Cayuga’s waters. We took field trips to Cornell’s research farms, watched polo, and wandered Sapsucker Woods at the School of Ornithology. We attended gymnastics meets, taunted Harvard at hockey games, and enjoyed world class musicians at Bailey Hall.
And we enjoyed Cornell Chicken. Often. No fundraiser from the lodge or church or firehall was complete without tasty barbequed Cornell Chicken. Dr. Baker, a professor at Cornell’s School of Agriculture, created this recipe in the 1940’s, and I have adapted it below for a simple summer chicken dinner.
Marinade for 4-5 pounds of chicken.
- 1 cup oil (vegetable, olive, or corn)
- 2 cups apple cider vinegar
- 1.5 tablespoon salt (course Kosher salt is best, but regular table salt is fine)
- 1.5 tablespoon poultry seasoning
- 1/2 teaspoon pepper (optional)
- 1 egg
Beat the egg and beat the oil into the egg. Add everything else and mix well. You can also add it all to a blender and mix it well.
You can use any piece of chicken, however, a leg quarter is the mostly tasty option. If you use white meat, make sure you don’t overcook.
Place your chicken in a gallon sealable plastic bag, and pour the marinade into the bag.
Marinade for 2 to 8 hours.
Preheat your grill. Cook chicken on high for 2-3 minutes on each side, then cook slowly over lower temperature. Baste with marinade every few minutes. Internal temperature must reach 165F or 75C, but don’t overcook!
Serve with a cold fruit salad and a vinaigrette slaw for a great summer dinner.