Cornell (Chicken)

'Cornell chicken' refers to a barbecue method developed by Cornell University food scientist Robert C. Baker in the 1950s, built around a basting sauce of egg, vegetable oil, cider vinegar, salt, and poultry seasoning. The chicken, usually split in half, is grilled slowly over low heat and basted repeatedly with the sauce throughout cooking, rather than being brined beforehand.

The egg in the sauce acts as an emulsifier and binder, while the vinegar helps the baste keep during a long cook. The technique became closely associated with upstate New York barbecue and fairs, and the same sauce is sometimes used as a short marinade before grilling as well as a baste during it.