Outdoor BBQ season is behind us in much of the country but some recipes are so legendary, we find a way to make them against all odds. No native cuisine is more feverishly debated than BBQ and chicken recipes (aka the the sauce you slather on it) are often at the center of the discussion.
One such recipe comes courtesy of Cornell poultry professor Robert C. Baker some 50 years ago. Baker’s Cornell chicken is simple, to be certain, but leans on basic food science and has gained icon status in much of upstate New York, particularly in the region surrounding Cornell and its lauded hospitality program.
To make Cornell chicken, all you’ll need is chicken, apple cider vinegar, oil, basic spices or a poultry spice mix and somewhere to cook it, preferably over hot coals, but I found a cast-iron skillet nearly just as well.
Some background on Cornell chicken
Baker is a Northeast barbecue…
