Cornell Chicken Barbecue Marinade

🥘 Ingredients

• cider vinegar (2 cups)
  454 g
• egg
  1
• oil (cooking, 1 cup)
  198 g
• pepper
  1/2 teaspoon
• poultry seasoning
  1 tablespoon
• salt*
  3 tablespoons

1. 1

   Gather poultry seasoning , cider vinegar , pepper , salt* .

   poultry seasoning: 1 tablespoon, cider vinegar: 454 g (2 cups), pepper: 1/2 teaspoon, salt*: 3 tablespoons
2. 2

   Beat the egg , then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks. (Adapted from Cornell Cooperative Extension Information Bulletin 862.)

   egg: 1, oil: 198 g (cooking, 1 cup)
3. 3

   * Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.
4. 4

   To Barbecue the Broilers: Place the broiler halves over the fire after the flame is gone. Turn the halves every five to ten minutes, depending on the heat from the fire. Use turners or a long handled fork. The chicken should be basted with a fiber brush at each turning. The basting should be light at first and heavy near the end of the cooking period.
5. 5

   Test the chicken to see whether it is done by pulling the wing away from the body and using a meat thermometer. If the meat in this area splits easily and the meat thermometer reads at least 165°F in the breast and thigh, the chicken is done.