Cornell Chicken


A friend shared this recipe with me, and I have to say I was a bit skeptical because of the amount of vinegar in the marinade. It was delicious and now I know why it is so popular in Upstate New York.


Ingredients:


1 Chicken (whole, split, or pieces)

2 cups Cider Vinegar

1 cup Canola or Vegetable Oil

1 Egg

3 Tbsp Salt

1/2 tsp Pepper

1 Tbsp Poultry Seasoning


Method:


1 Day Before Cooking (or the morning of the day you want to cook the chicken)


Combine all of the marinade ingredients. If cooking just one chicken, pour half the mixture into a plastic bag. Reserve the rest in the refrigerator. Add the chicken and place the sealed bag in a dish in the refrigerator overnight or for at least 10 hours.


You can marinate the chicken less. I've tried 4 hours, and it was still good, but it gets better with the longer marinade.


Day You Are Cooking the Chicken

Take the chicken out of the refrigerator about 30 minutes to an hour before you want to cook it, but keep it in the marinade.


You can roast or grill the chicken. Preheat your oven to 350 degrees Fahrenheit or heat your grill.


Cook your chicken until the internal temperature is 165 degrees Fahrenheit which is about 30-50 minutes, depending on how big your chicken is and if you are using chicken pieces, half chickens, or whole chickens. Baste about every 10 minutes with the marinade.


Let rest for 10 minutes once cooked, and then serve with your favorite sides.


Notes:

You can safely use the marinade the chicken was in because you are still cooking the chicken. You don't want to use the marinade after the chicken is cooked. If you want to do a final baste as you take the chicken off the grill, use the reserved marinade with a clean brush.


The ingredients for the marinade seem odd, but it really does work. Give it a try!

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