TV Dinner: Cornell chicken recipe

TV Dinner: Cornell chicken recipe

WATERTOWN, N.Y. (WWNY) - Chef Chris Manning shows us how to spruce up our chicken using a central New York staple.

Cornell Chicken recipe was invented by Dr. Robert Baker at Cornell University.

Chef Manning also showed us a Bar-B-Q white sauce to try.

Cornell Chicken Recipe

  • 2 whole chickens 2 1/2 to 3 pounds each (cut in half)
  • For basting sauce:
  • 2 cups of cider vinegar
  • 1 cup of vegetable oil
  • 1 egg
  • 3 tablespoons salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon poultry seasoning

Big Bob Gibson’s Bar-B-Q White Sauce

  • 2 cups mayonnaise
  • 1 cup distilled white vinegar
  • 1/2 cup apple juice
  • 2 teaspoons prepared horseradish
  • 2 teaspoons ground black pepper
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper

To prepare: In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

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