Help! Cornell Chicken BBQ sauce

[venus]

Hi all,

I haven't been around here in a long time, because I have been really busy, but I'm having a barbecue tomorrow and I desperately need some cooking advice. I'm trying to make Cornell Chicken, because my husband is mad for it, but the marinade calls for a beaten egg. Is this okay? I've never done anything like this in a marinade before. Do you think I should leave it out?

The chicken is supposed to marinate for 24 hours, if that helps.

[lorilei]

venus -
This is just the marinade, right? So you'll be cooking the chicken afterwards?

I don't see any reason NOT to add it, as long as the marinade is refrigerated (and probably covered) during its "incubation period" :)

Out of curiosity, what's included in the recipe?

[Ralph]

Agree w/lorelei completely. And if the marinade is to be used later to baste, again, shouldn't be a problem. And if the marinade is then made into a sauce, just make sure you boil it for at least 1-2 minutes.

[venus]

Wow! Thanks for the quick response! I am just using it for a marinade, and I will probably baste the chicken with it. I am going to put the chix in the marinade refrigerate them in ziploc bags all night. They will be on ice for part of the day tomorrow, since we are taking it to a park.

I forgot how great these boards are...I will definitely begin coming by more often, and I really like the new look. Everyone is so nice, too :).

Here is the recipe I am using. It is, as far as I can tell the genuine article, but I will alter it a little to include more herbs.

Cornell Chicken Marinade

1 cup cooking oil
1 pint 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 the other ingredients, then stir. Makes enough for 10 chicken halves. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar and stored in a refrigerator for several weeks.

[SusieO]

I have nothing to add about the chicken, just wanted to let you know you'd been missed. Welcome back!

[venus]

Wow! Thanks Susie. I really appreciate that :). Things have been really hectic around here...new job, classes, summer vacations, but I still love to talk and cook! I hope I will see y'all more often now that I have a teeny bit of spare time.

[lorilei]

venus -

This recipe looks simple, yet very tasty. Thanks for posting.

Also -- welcome back. Your presence was noticed, most indubitably!

[beejayw1]

Hi there -

You'll like the Cornell Chicken. If there's anything deadly about it, I'm living proof that you can survive eating it. Since the chicken is cooked, the beaten egg doesn't pose a problem.

Maybe I'm a cynic, but people have been making and eating Cornell chicken for years before people started getting really really worried about raw egg, and the death toll was fairly low. ;)

Enjoy it!

Hint for left-overs, if any: cut up the chicken. put the marinade in a saucepan and bring to a full, rolling boil for at least five minutes. Warm the chicken, place in crusty rolls, and drizzle marinade over it (you have degreased it, haven't you?)

[vbak]

I used this recipe more than 20 years ago and marinated chicken wings and then baked them. After reading your post, that comfort food zone in my brain started quivering and I HAVE TO HAVE SOME NOW!!!:D I am going to do chicken halves as you did. Vicky

[vbak]

Venus, I made the Cornell sauce yesterday for the chicken. They only marinated for about 7 hours, but the chicken was wonderful. The skin was so brown and crusty. {Skin? Who would eat that? Hee,Hee}. Husband and friends really enjoyed it. So glad you had a post on that sauce. Vicky

[vbak]

I had to search for the recipe because I couldn't find mine. I thought I would bring this back because it is time for cook-outs. This makes excellent chicken. I will be making it this weekend. Vicky