In 1946, Robert Baker devised a marinade with which to baste chicken parts as they slow-cooked over charcoal. Crisp-skinned, plush “Cornell chicken” became a legend as it was served at Baker’s Chicken Coop booth at the annual New York State Fair in Syracuse. Long a favorite of backyard barbecuists throughout New York’s Southern Tier, Cornell chicken’s primary role is as picnic food at fund-raisers, political rallies and church suppers. (Dr. Baker, by the way, invented chicken nuggets!)
1 large egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper
In a medium-size bowl, beat the egg well. Whisk in all the remaining ingredients. Set aside about a cup of the sauce to use for basting the chicken as it cooks.
Place washed and patted-dry chicken parts in a shallow dish and coat them with the remaining sauce. Cover the dish and refrigerate the chicken for 24 hours.
Grill chicken over a charcoal fire, basting frequently.