Is ‘Cornell Chicken’ the Oldest BBQ Recipe? Probably Not, but It’s Definitely Worth Making
The lineage of American barbecue is difficult to track, but it’s thought by many to include techniques and recipes pulled from Caribbean, Taino and Southern cooking traditions. The American North isn’t closely associated with BBQ, but a notable recipe developed in the early 1950s by Ivy League food science professor Robert Blake is thought to be among the first on record.
Cornell Chicken leans on a marinade of apple cider vinegar, beaten egg, vegetable oil, salt and poultry seasoning, and it was initially dreamed up to get people excited about chicken at New York state fairs. It didn’t stay confined to fairgrounds for long. The recipe traveled through handwritten notecards, church cookbooks and neighbor-to-neighbor recommendations, the same slow, word-of-mouth path that all the truly great recipes seem to take.
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It’s deceptively simple — just a handful of ingredients you may already have —...
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