Cornell Chicken
  • 2 chickens or 8 pieces
  • 1 lg egg
  • 1 C vegetable oil
  • 1 C cider vinegar
  • 1 1/2 T kosher salt
  • 1/2 T poultry seasoning
  • 1/2 t fresh ground black pepper
  1. clean and wash the chickens
  2. cut into 8 pieces or have your butcher do this
  3. lightly scramble the egg in a small bowl using a whisk
  4. drizzle the oil slowly into the egg while continuing to whisk briskly
  5. when all of the oil is incorporated and it is the consistency of mayonnaise set aside
  6. combine the vinegar, salt, poultry seasoning, and pepper in a medium bowl
  7. whisk in about half of the "mayo" mixture
  8. the baste will be thin, but should not separate
  9. when the chicken is ready to cook and the baste is prepared setup a direct grill and preheat to 350 degrees
  10. place the chicken skin side down on the grate
  11. cook for 5 to 6 minutes and flip
  12. cook for an additional 5 to 6 minutes, flip again, and baste
  13. cook for 3 minutes, flip, and baste
  14. continue this process flipping the pieces and basting every 3 minutes until the chicken is cooked through and the skin is crispy-- about 30 minutes or more
  15. remove to a platter and serve immediately
Keeping the lid closed for this recipe is very important in order to maintain the temperature of the grill around 350.  If the lid is left open the rendering chicken fat will cause large flare ups and the chicken will burn on the outside.