Cornell University Chicken Barbecue Sauce
Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science at Cornell University

(enough for 10 halves)

1 cup cooking oil
1 pint (2 cups) cider vinegar
3 tablespoons salt *
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.

*Adjust salt to taste or for health needs

Marinate chicken 1-2 hours, baste while cooking.

Barbecued chicken prepared with the ever-popular Cornell Chicken Barbecue Sauce is a delicious and nutritious summertime favorite. While the recipe calls for a raw egg, the acid in the vinegar will kill any bacteria that might be present. Cooking chicken to the well-done stage (breast 170 degrees, thighs 180 degrees) will kill any Salmonella present on the raw poultry or in the egg.


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