Cornell Chicken (Fred’s Recipe)

 Ingredients:

2 whole chickens (2 ½ to 3 pounds each), cut in half

For the Basting Sauce:
2 cups cider vinegar
1 cup vegetable oil
1 large egg
3 tablespoons salt
½ teaspoon ground black pepper
1 tablespoon poultry seasoning

-------------------------------------------------------------------------------------------------------------------

Directions:

Combine the basting sauce ingredients in a blender and mix until emulsified.
Place the chicken halves in a large zip-top plastic bag and pour in ½ cup of the sauce.

Seal the bag and shake gently to coat the chicken evenly.
Refrigerate for 2 hours.
Remove the chicken from the marinade and wipe off excess sauce from the surface. Discard the marinade.

Grill over charcoal or wood, turning often and liberally basting with the remaining sauce every 10 minutes, for about 1 hour, or until cooked through.