​Cornell Chicken by Geoff Hurd

by Geoff Hurd

Food, its production, preparation, and consumption are pervasive throughout the Bible. In the Gospels there are the descriptions of the Feeding of the 5,000, Jesus preparing breakfast for the disciples and the serving of a meal was bookended by the sharing of the sacraments at the Last Supper. Food is a basic human need. We are taught to pray for “…our daily bread…”.

Food is often shared communally: at the family dinner table, in a restaurant or at a banquet. This addresses another human need: social interaction. Dr. Vivek Murthy, the Surgeon General, warns that chronic loneliness can have a health impact the equivalent of smoking 15 cigarettes a day. What better way to address both needs than to share a meal with others.

Summer cookouts provide a great opportunity to cook things and use cooking techniques that may not be available year around. Also to increase the enjoyment by sharing the food with family, friends and neighbors.

The recipe presented here has been used by our family for decades. It first came to our attention at a family cookout on the shore of Lake Ontario – the perfect place for a summer feast. The recipe was originally developed at Cornell University apparently as a way to increase the use of eggs. Odd, as it provides a list of servings yet contains a single egg. Regardless, we enjoy the results.

A few notes about the recipe:

  • This recipe describes a baste used to cook chicken on a gas or charcoal grill.
  • We find it best to prepare the baste ahead of time – six hours or a full day – to let the ingredients combine.
  • The baste is enough for two or three servings for about six people. You can save the unused baste for future meals in the refrigerator.
  • You can use the pieces of chicken you prefer – we often prepare three breast halves and three thighs.
  • Bone-in or boneless pieces work equally well.
  • It is important to remove the skin from the chicken before cooking.
  • You’ll need a bar-b-que basting brush and a meat thermometer is good for monitoring

Baste Ingredients:

1 cup Cooking Oil

2 cups Cider Vinegar

3T Salt

1T Poultry Seasoning

1t Pepper

1 Egg

Chicken:

12 Pieces, skin removed (or just cook six using half the baste and save the rest for later)

Directions:

  • Crack egg into a bowl and scramble.
  • Stir in cooking oil.
  • Stir in vinegar.
  • Add the remaining items, mix well and refrigerate for at least six hours.
  • Place chicken on grill then baste each piece immediately.
  • Every 1-2 minutes baste the chicken pieces again then turn them over on the grill.
  • Continue until chicken is done – The United States Department of Agriculture (USDA) recommends cooking chicken, to an internal temperature of at least 165°F.