|Seafood||Poultry||Meat||Sides & Snacks||Bread & Pastry||Soup & Chili||Regional||Help||Misc||Search|
|28 Dec 2002|
From: Kelley Date: Wed, 30 May 2001 03:35:32 -0400 I think this is pretty regionally distinctive, again. Dunno for sure. Anyway, people usually love it. Need lots of napkins. If this is a romantic tryst, then the right someone might engage in some good natured fun with a napkin war after dinner. eh? eh eh eh? :) Cornell Chicken Barbecue Sauce 1 c cooking oil 1 pt cider vinegar 5 tb salt 1 tb poultry seasoning 2 ts pepper 2 eggs 10 chicken halves, parboiled* Beat the egg; set aside. Measure vinegar into mixing bowl. Add salt, pepper, poultry seasoning. Yes, this is a lot of salt. It should be salty. Chicken _loves_ salt. Whisk vinegar and seasoning. As you whisk, slowly poor oil into vinegar mixture. There's a technical word for this, but I've forgotten. The point, however, is to do so slowly because that is your best bet for making sure that oil mixes with the vinegar. It will eventually separate, of course. Whisk some more til it's got a little viscosity to it. Add the eggs. Brush on chicken halves several times during cooking, but don't use the mixture again on cooked chicken. *Low and long for cooking chix. duh. :) oh, this is bad, i'm flashing back to kitchen humor. Anyway, to excellent browned chicken is the result of low heat, long cooking time. (No, you can't torch it, unless you want burnt chicken skin.) When you cook out for catering, you use pits that are about three feet high--iow, the meat is about 2.5 feet from the coals. At home with a grill, place the rack as far as possible from the heat. Since it takes forever, though, you run the risk of attaining the nice browned chicken, but it won't be cooked inside. So, it's a good idea to cook the chicken off first. Don't cook the hell out of it, just stick it into a pot, cover with water and bring to a boil. That should do it. You don't want to cook too long, or you'll have meat falling off the bones after you grill. Not the worst thing to happen, but....