|View of Lake Cayuga, one of the Finger Lakes. Both Wells College and Cornell University overlook this beautiful lake.|
|The Original Wells Chicken recipe|
The real secret ingredient in both these recipes is the egg. Egg yolks are full of lecithin, an emulsifier. It keeps the oil and vinegar from separating in the marinade. Because we eventually cook the chicken, the egg works well for this.
Someday, do try to sample Cornell Chicken in the Finger Lakes. It's a beautiful place, filled with wineries, tree-lined villages, history, and of course, stunning lakes!
(For 5 broiler halves, enough for 8-10 people)
½ cup oil
1 cup red wine vinegar
1 teaspoon salt
1 ½ teaspoon poultry seasoning
¼ teaspoon white pepper
juice of 1 lemon
2 cloves garlic, mashed
healthy pinch of crushed red pepper
Combine everything in a big bowl, making sure to beat egg in well. Add chicken and marinate for up to 3 days in the refrigerator. Overnight is the minimum. Turn chicken a few times to makes sure all pieces are well-covered.
Grill on a slow grill to prevent flare-ups. (More tips on grilling chicken)
For traditional Cornell Chicken, replace the red wine vinegar with apple cider vinegar and don't use lemon juice, garlic, and crushed red pepper.