Return to Main Recipes Page/Return to Home Page

Chicken, Cornell (M, KLP, TNT)
Source: Prof. Robert C. Baker, Z'L (in Cornell Extension Bulletin "Barbecued Chicken and Other Meats" [out of print])
Serves: 10 adults or 20 children

Barbecue Sauce:
1 cup cooking oil
1 pint cider vinegar
3 tbsp. salt (adjust or eliminate salt to suit taste and health needs*)
1 tbsp. Poultry Seasoning (click here for recipe)
1/2 tsp. white pepper
1 egg

10 broiler halves, about 1 pound each (2-1/2 pound broilers)

Barbecue Sauce:
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.

*Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.

Leftover sauce can be stored in a glass jar in a refrigerator for several weeks.

To cook broilers, you need a hot, nonflaming fire. Charcoal briquets are excellent fuel because they burn for more than an hour. Use about 1/2 to 1 pound of charcoal briquets per broiler half. Spread the briquets evenly in the firebox.

Place the broiler halves over the fire after the flame is gone. Turn the halves every 5 to 10 minutes, depending on the heat from the fire. Use a long-handled fork. The chicken should be basted with the barbecue sauce, using a fiber brush, at each turning. The basting should be light at first and heavy near the end of the cooking period.

Cooking time is about 1 hour, depending on the amount of heat and on the size of the broilers. Test the chicken to see whether it is done by pulling the wing away from the body. If the meat in this area splits easily and there is no red color in the joint, the chicken is done.

Poster's Notes:
This is a wonderful summertime treat: the barbecued chicken recipe developed and made famous by the late Professor Robert C. Baker of Cornell University. For about 50 years, it has been served at Baker's Chicken Coop at the New York State Fair in Syracuse, NY, still operated by Prof. Baker's family.

I first became acquainted with this chicken--and with Dr. Baker--over 40 years ago, while working for his dairy farmer brother-in-law. Later, while attending veterinary school at Cornell, I had the honor of taking one of Dr. Baker's courses. Ever since, I have been preparing and enjoying this chicken.

Aside from reducing the salt a little, I recommend that you prepare this recipe exactly as shown. In particular, be sure to use cider vinegar for the proper flavor. Once, I prepared this chicken with wine vinegar instead of cider vinegar, and the result was disappointing. Don't try to cook smaller pieces of chicken, as they are very hard to manage on the grill. Cook them as halves, then, if necessary, cut them up for the children before serving.

Dr. Baker is gone now, but his legacy, including this outstanding and delicious chicken recipe, will live on forever.

Posted by Morton A. Goldberg, DVM

Nutritional Info Per Serving: N/A