Cornell Chicken Barbecue Sauce
This recipe is by Dr. Robert C. Baker (1921-2006), a former Cornell University poultry science and food science professor who helped develop chicken nuggets, turkey ham, and poultry hot dogs. Approximately 1946, Baker researched and developed innovative ways to use poultry. This Cornell Chicken Barbecue Sauce recipe has stood the taste test of time, having been showcased for more than five decades at his Baker's Chicken Coop at the New York State Fair in Syracuse, N.Y. Baker developed the recipe while working for Pennsylvania State University, but the barbecue sauce he devised was not appreciated until he joined the Cornell faculty with a mandate to promote New York state's poultry industry. This recipe is considered a central New York state regional food and if often referred to as "State Fair Chicken."
In 1999, President Bill Clinton, Hillary Rodham Clinton, and their daughter, Chelsea, toured the state fair. There they visited Baker's Chicken Coop eatery, specifically to savor a taste of the famous Cornell Barbecued Chicken. As the first family arrived at the barbecue stand, one of Baker's daughters presented the Clintons with a basket of New York state apples. "Those apples look good, but where's the chicken?" the president asked.
According to Robert Baker, "Barbecue 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."
Yield: serves many
Sauce prep time: 10 min
Chicken cook time: 25 min
In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper.
In a large resealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).
When ready to grill, preheat barbecue grill (spray grill with vegetable-oil cooking spray).
NOTE: If you prepare the barbecue sauce ahead of time, refrigerate until ready to use. As this sauce is high in acid which kills any bacteria that might be present in the eggs. If you are still worried, use pasteurized eggs.
For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.
Place the chicken over indirect heat on the grill (to the side of the grill). Baste the chicken every 5 or 10 minutes with the Barbecue Sauce. Discard any barbecue sauce that was used to baste the chicken. Remove from grill, transfer onto a serving plate and enjoy!
Cornell Chicken Barbecue Sauce - Original Recipe Below chart from Barbecued Chicken and Other Meats by Robert C. Baker, Cornell Cooperative Extension Publication, Information Bulletin 862, Cornell University. This is the original recipe with a larger amount of salt.