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Cornell Chicken Barbecue Sauce

Source of Recipe

cornell.edu


Recipe Introduction

If halving recipe, use 1 egg

List of Ingredients

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




Recipe

Beat the egg, then add oil and beat again. Add other ingredients, then stir. The recipe can be varied to suit individual tastes. Makes enough for 10 chicken halves. Leftover sauce can be stored in a glass jar and stored in a refrigerator for several weeks.

Baste with marinade throughout cooking.

A variation:

3 x-large eggs
1 1/2 cups vegetable oil
3 cups apple-cider vinegar
1 Tbsp salt
3 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp poultry seasoning
2 Tbsp WHITE pepper
1 Tbsp Old Bay Seasoning

Whirl the daylights outta this mixture in the blender and then introduce it to your chicken parts and let them sleep together for at least a day..then cook 'em up.