Cornell Chicken Marinade
by Sarah Nunes
July 07, 2016
Ingredients 1 egg 1 cup oil (vegetable or canola) 2 cups cider vinegar 3 tablespoons salt 1 tablespoon poultry seasoning 1 teaspoon ground black pepper Approx. 3 pounds skin-on chicken Directions Beat egg in medium bowl. Whisk in oil until evenly blended. Continue to whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Reserve some of the sauce for basting while cooking. Coat the chicken with sauce. Cover and refrigerator for 24 hours. Once marinated the chicken can be grilled or roasted in the oven. Recipe Adapted from: Mcclelland
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Sarah Nunes
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