FAMOUS CORNELL UNIVERSITY CHICKEN BARBEQUE SAUCE 

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The barbecue sauce is a basting material.
Brush it on the broiler halves
every few minutes during cooking.
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
other ingredients and stir.
The recipe can be varied
to suit individual tastes.
Store leftover sauce in a
glass jar in the refrigerator. Sauce can be
kept for several weeks.
*
Adjust your 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.
Make a habit of following these few simple
rules and you, your family and your friends
can enjoy safe and tasty barbecues all season

Important: If you prepare the sauce ahead of time, refrigerate it until ready for use.

More Delicious Recipes at: www.seniorark.com

This site is not connected with Cornell University

More Tips …

Do NOT partially cook chicken in the kitchen ahead of time unless you are going to grill it immediately. Dangerous bacteria can grow when food is partially cooked, held for a time, then later re-cooked.

Keep the chicken on the grill for several minutes after the last basting to be sure the sauce is well cooked. Test the chicken to see whether it is done by pulling the wing away from the body. If the meat splits away easily and the thermometer reads 170°F, the chicken is done.

Transfer the chicken to a clean plate or tray using clean utensils. DO NOT use the plate used to carry the raw chicken to the grill, or the utensils used to turn raw chicken.

Refrigerate leftover barbecued chicken

Thanks to Mary G., Ithaca, NY,  the home of Cornell University