Bob Baker's Cornell Chicken Barbecue Sauce:
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt *
1 tablespoon poultry seasoning (McCormick brand is best)
1/2 teaspoon pepper
1 egg
Beat the egg, then add oil and beat again. Add other ingredients, then stir. The recipe can be varied to suit individual tastes. Makes enough for 10 chicken halves. Leftover sauce can be stored in a glass jar and stored in a refrigerator for several weeks.
Baker suggests that to cook chicken broilers, you need a hot, non-flaming fire. Broilers should be placed over the cooking fire after the flames are gone. Use this barbecue sauce as a basting material, he suggests. During cooking, the sauce should be brushed on the chicken every few minutes.
