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.