Cornell Chicken


  • 1 egg
  • 1 (3 to 3 ½ pound) broiler-fryer chicken, cut in half
  • ½ teaspoon ground black pepper
  • 1 tablespoon poultry seasoning
  • 3 tablespoons salt
  • 1 cup vegetable oil
  • 2 cups cider vinegar

1. Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth. 2. Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerat...

View full recipe at SpringPad


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