Cooking Cornell Chicken
- 1 egg
- 1 cup cooking oil
- 1 pint cider vinegar
- 3 tablespoons salt*
- 1 tablespoon poultry seasoning**
- 1/2 teaspoon pepper
- 4 tablespoons thyme finely chopped
- 4 tablespoons rosemary finely chopped
- 3 tablespoons sage finely chopped
- 2 tablespoons marjoram finely chopped
- 1 teaspoon nutmeg freshly grated
- 1 teaspoon lemon zest finely grated (optional)
- Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.
- Leftover sauce can be stored in a glass jar in a refrigerator for several weeks. Recipe makes enough sauce for 10 chicken halves.
- Barbecued broilers without sauce are like bread without butter. The barbecue sauce is a basting material. Brush it on the broiler halves every few minutes during cooking.
- This recipe asks you to spend a lot of time with your knife. If you don’t want to do all that chopping, you can use a food processor or a blender to chop up the herbs for you. Just don’t overblend them or you will end up with pesto.
- Stir together all ingredients in a bowl. Seasoning will keep, refrigerated, for about 3 days. Makes about 3/4 cup seasoning per batch.