Equipment
Ingredients
Chicken
- 1500 g whole chicken, cut into halves or quarters
Cornell Sauce
- 240 ml vegetable oil
- 120 ml cider vinegar
- 1 large egg
- 18 g salt
- 5 g poultry seasoning
- 2 g black pepper, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1471 kcal
- Protein
- 81 g
- Carbohydrates
- 2 g
- Fat
- 125 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 2062 mg
- Saturated Fat
- 27 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 47 mg
- Potassium
- 857 mg
- Calcium
- 70 mg
- Iron
- 4.6 mg
- Magnesium
- 7 mg
- Phosphorus
- 30 mg
- Zinc
- 0.2 mg
- Vitamin A
- 196 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.1 mg
- Folate
- 8 mcg
- Water
- 38 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a blender or large bowl, combine the vegetable oil, cider vinegar, egg, salt, poultry seasoning, and black pepper. Blend or whisk vigorously until the mixture emulsifies into a creamy, yellow sauce similar to a thin mayonnaise.
Place the chicken halves or quarters into a large resealable bag or bowl. Pour enough sauce over the chicken to coat completely, reserving about 100ml of fresh sauce in a separate container for later basting (do not cross-contaminate). Seal and refrigerate for 24 hours (minimum 4 hours).
Preheat your grill for medium-high indirect heat (aiming for ambient temp of 175°C-200°C / 350°F-400°F). If using charcoal, bank coals to one side. If using gas, turn off one burner.
Remove chicken from the marinade and shake off excess. Discard the used marinade. Place chicken on the cool side of the grill (indirect heat), bone-side down first. Cover and cook.
Turn the chicken and baste with the reserved sauce every 10-15 minutes. Cook for approximately 45-60 minutes total. Monitor closely to prevent flare-ups.
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 74°C (165°F) and the juices run clear.
Transfer chicken to a platter and let it rest for 10 minutes before serving to allow juices to redistribute.
Chef's Notes
- The egg is the secret ingredient; it acts as an emulsifier that allows the oil and vinegar to cling to the chicken throughout the cooking process.
- Do not skip the long marinade time. The acidity of the vinegar tenderizes the meat significantly, but it needs time to penetrate.
- For the most authentic experience, use bone-in, skin-on chicken. Boneless cuts will cook too fast and miss out on the basting benefits.
- Always reserve clean sauce for basting before the raw chicken touches the mixture to avoid cross-contamination.
- Leftover cooked chicken makes excellent cold sandwiches or salads due to the vinegar cure.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Meat freezes well; texture of skin may soften upon reheating.
Reheating: Reheat in a 175°C (350°F) oven until warmed through to re-crisp the skin.
Troubleshooting
Skin is burning or blackening too quickly
Cause: Heat is too high or chicken is over direct flame; the oil in the sauce is flammable
Fix: Immediately move chicken to the coolest part of the grill and cover
Prevention: Maintain indirect heat and keep lid closed; only move to direct heat at the very end
Sauce separates before basting
Cause: Emulsion has broken while sitting
Fix: Whisk vigorously to re-emulsify
Prevention: Whisk reserved sauce immediately before applying
Cultural Context
Developed in the 1950s by Dr. Robert C. Baker, a professor of food science at Cornell University, this recipe was designed to increase poultry consumption in New York State. It became a regional icon, famously sold at the New York State Fair and local fire department fundraisers.
