If you are in “upstate” New York (not THAT upstate, but the real far upstate otherwise known as Western New York, so upstate that it’s got Buffalo in it), and you see a sign for BBQ chicken, the taste will not be anything remotely like what you would find down south, or in a jar of barbecue sauce. Western New Yorkers are so serious about their BBQ Chicken that I will never forget (or let anyone else forget!) that once, there was a 100th anniversary of Jell-O parade in LeRoy New York, and there was a GIANT grill on wheels with BBQ chicken cooking on it IN THE PARADE! We all couldn’t help but follow it to its final destination, and eat up the chicken in Styrofoam take-out containers accompanied by coleslaw and baked beans.
This recipe is called Cornell Chicken because it was developed a long time ago by someone at Cornell University, which is in the southern most part of this region of New York. I got it from my mother-in-law, and she got it from some thing she always calls “home-bureau,” which was a ladies’ get-together that taught them all to cook. It’s really good! My husband likes to request it once a summer, at least, because it tastes so much like home.
Cornell Chicken on the Grill
- 1 chicken or similar parts with skin
- ½ cup olive oil
- 1 cup cider vinegar
- 1 Tbs. salt
- 1 ½ teaspoons poultry seasoning
- ½ teaspoon pepper
- 1 egg
1: Cut up the chicken and put it on the grill. You can parboil it a little first if you want.
2: In a bowl, with a whisk or electric mixer, beat the egg; add the oil and beat again.
3: Add all the other stuff and stir it up.
4: Brush on the chicken with a pastry brush.
Don’t burn it too much. That’s what I always do!