The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 7, 2007
We had this all the time when I was growing up in upstate New York! There was nothing better for a barbeque and I think that bone-in chicken works the best!! I always wondered where the recipe originated from. I know that it taste alot like the chicken you get at Brooke's BBQ in Oneonta, NY. I just thought someone had come up with their own homemade version of that sauce. I always marinade mine overnight for the best flavor. Also works good with steak too! Thanks for sharing this with others!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 25, 2007
Use Kosher salt, much better this way
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 1, 2007
This recipe is originated from Cornell University which is 10 minutes from my home. If you cut the recipe in half you can eliminate the egg. I strongly recommending that you marinate the chicken overnight and it does make an abundant amount of marinade. Enjoy - You'll love it. Perfect chicken everytime :)
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Cooking Level: Expert

Home Town: Fairview, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 16, 2006
anyone from upstate NY knows that this is the best barbeque sauce! I have used it for years, and every fire department in the region uses it as a base for their marinade. The man that invented this sauce was a Cornell University professor at the agriculture school. He humbly gave up the rights to his own claim of fame and let it have the Cornell name associated with it instead. I usually do cut down on the salt though, as I do find it to be a bit too salty. I think the original recipe on the Cornell co-op extention site calls for the use of Kosher salt specifically. If one ever makes it to the NY state fair, this professor and his family have a stand called, "Baker's Acres" where you can try this chicken from the originator of the recipe.
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Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 18, 2005
Have cooked my chicken with this marinade for years, and it is incredable. For those not into vinegar, you can use 1 3/4 cups of vinegar, and 1/4 cup apple juice. I prefer the submited recipe myself.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 26, 2005
This is the best tasting chicken marinade out there IMHO.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 22, 2005
I thought this was a good recipe. Distinct flavor. Not your everyday chicken. I did reduce the amount of vinegar to 1 cup. Thanks Kathy for something else to do with chicken!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 22, 2005
This was delicious. I first tried it with boneless skinless breasts and it was good, then I tried it with drumsticks and it was better. Everyone I had over for dinner loved it. I thought it tasted like the firemans chicken bbqs. Definitly will make again and will always make more for leftovers.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 23, 2005
I converted this to 6 servings, but left in the whole egg. I used it on boneless chicken breasts, marinating them for 4 1/2 hours. It didn't make us say "wow", but we enjoyed it enough to use it again. The taste was salted without being salty, with a slight tang & the taste of the seasoning. I wouldn't marinate boneless chicken for longer than 6 hours. Next time I might try different seasonings and/or acids. It will try it as is on bone-in, skin-on chicken.>> I tried this with pork loin chops, too. I used apple cider vinegar. It was very good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 12, 2005
I will make this again, but the recipe needs some changes. Three tablespoons of salt is way, way too much! Especially because poultry seasoning (no matter what kind you use) has salt in it anyway. My family liked this, though. I used it on chicken breasts but I think it would taste better on dark meat, maybe thighs will work better next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 11, 2005
I was looking for something different for my chicken, and this was it. What drew me to this one was when a reviewer said it tasted like salt and vinegar chips. This is my husband's and my favorite kind of chips. It was really salty, I only did 5 chicken breasts with this, and it said serving size was 24. So that may have been it. Anyway it was yummy will make again with less salt. Husband loved it as is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 30, 2004
My family and I enjoyed this marinade a lot. It's easy and full of flavor but not overpowering. It definetly gives it a kick...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 7, 2004
I just love this chicken. I marinated mine for 24 hours and I didn't find the vinegar taste overpowering at all. I baked it in the oven instead of grilling, basting with the reserved marinade. Thanks for the recipe Kathy.
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Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 22, 2004
I halved everything in this recipe except the egg and only marinated for 3 hours. Everyone loved this chicken and I can't wait to make this recipe again just because it was so different. The kids said it tasted exactly like salt and vinegar potato chips and I agree, I'm not sure I would like it marinated over night, it might be just a tad too strong for us and we all like spice.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 21, 2004
I let this marinate for 24 hours, per the recipe's directions and it was WAY TOO SALTY. UGH!! And even if I had only marinated for a few hours the flavor was very unimpressive. Save your time and chicken for something else, anything else. This is a big thumbs down.
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Living In: Groton, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 9, 2004
An excellent marinade. I prepared it the night before BBQ'ing...set 1 c. aside for basting as recommended, and marinated 4 jumbo (1/2 lb. ea.) bone-in chix breasts. Made them unbelievably moist, and the vinegar wasn't too strong. Actually, just strong enough to cut through the richness of the meat. Recommended!
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j

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 11, 2004
This is a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 16, 2004
Great recipe. I marinated this for about 8 hours and the next time I will marinate even longer for a stronger flavor. When our guests arrived they could hardly wait to eat because they could smell the chicken as soon as they got out of their car. Everyone enjoyed it.
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Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 10, 2004
This was very tasty. This will be our new favorite marinade for chicken & probably other meats.
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Arcade, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 11, 2003
I love this recipe: clean, crisp, absolutely wonderful for chicken legs. I am familiar with it from the Fanny Farmer cookbook, which essentially halves all ingredients except the egg, so in effect doubles the amount of egg. I don't know if that makes any difference. Our family has always replaced the poultry seasoning with garlic salt and lemon pepper marinade.
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