In the spirit of summer, I am sharing a great recipe for Cornell Chicken for you to try. Cornell Chicken was developed by Cornell University to promote chicken eating in Upstate New York. If you live around here, every fire department, boy scout troop, baseball team, eighth grade class, fine arts conservatory etc. uses the big chicken barbeque (specifically Cornell Chicken) to raise money. So, it's kind of in our blood. And, as a transplant to this area, it is fabulous and always a surprise because its always so delicious! At the fundraisers, it is often served with another local favorite, salt potatoes with butter and loads of salt, and beans. Forget the beans and potatoes--go for the bird!

Cornell Chicken Marinade

1 egg
1 cup vegetable oil
2 cups cider vinegar (I have substituted fresh lemon juice and its !!)
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper

Put egg and oil in blender, blend to emulsify (the blender is key)- it will have the consistancy of mayonnaise. (Note that if there is any water at all in the blender, this will not happen.) Add vinegar, continuing to blend. Add seasonings and blend until dispersed throughout. Marinate chicken for at least three hours and up to 24. Grill as usual - may also use the marinade as a basting sauce. I put the chicken in a ziplock bag--and then its ready to go with a minimal amount of fuss.

You can use boneless breasts or chicken parts. I have also used boneless chicken thighs to positive results. It's just plain delicious.

The picture is a chicken from Mr Wonderful, Milton Avery.Love the color, the blockiness and the feet!