Cornell Barbecue Sauce
Makes enough for 10 chicken halves
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt*
1 tablespoon poultry seasoning
1/2 teaspoon pepper
Beat the egg, then add the oil and beat again.
Add other ingredients and stir.
Brush sauce on the broiler halves every few minutes during cooking.
Leftover sauce can be stored in a glass jar in the refrigerator for several weeks.
*The recipe can be varied to suit individual tastes. Adjust quantity of or eliminate salt to meet individual health needs and taste. BBQ chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.
Recipe courtesy Cornell University
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