The egg-based marinade in this barbecued chicken dish from upstate New York keeps the meat juicy and, used as a baste, lends the skin a lustrous caramelized sheen. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Cornell Chicken.
- 2 (2 1/2–3-lb.) chickens, halved (backbones discarded)
- 2 cups cider vinegar
- 1 cup vegetable oil
- 1 tbsp. poultry seasoning
- 1 egg
- Kosher salt and freshly ground black pepper, to taste