My grandmother worked as a secretary at Cornell in the 1920's, and 'borrowed' this recipe when it came across her desk to be copied. I've been a 'half-bred' Ithacan for all my life, and grew up on this recipe; we actually called it "Daddy chicken." I've always known it as 2/3 cup WHITE vinegar, 1/3 cup oil, 1 tsp salt, 1 tsp poultry seasoning and 1/4 tsp white pepper. This is enough for a family dinner, and we would paint the chicken upon cooking it. (as opposed to marinading it) Cooking remaining sauce off makes for great 'crispies' in the bottom of the pan, as well.
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My grandmother worked as a secretary at Cornell in the 1920's, and 'borrowed' this recipe when...