A long time ago, in a far, far away galaxy, before the Food Network, Foodies,10,000 brands of BBQ sauce and propane grills, there was Grilled Chicken. One preparation was a basting sauce called Cornell Sauce. I first tasted it at the 8 Point Lake cottage of a certain MSU Co-Ed I was dating. Her father, a professor in Agronomy, used this sauce every time he grilled chicken, which was EVERY weekend. He was an alumnus of Farmhouse fraternity and this sauce was accredited to Farmhouse Extension of Cornell University.
In researching this sauce I found some interesting facts. It was created by Dr. Robert C. Baker in 1948 while he was at Penn State, but didn’t get any recognition until he was at Cornell University as a professor of Food Science. He had been tasked to promote the New York State poultry industry, so he used his sauce on grilled chicken at the NY State fair. Cornell Chicken is now the standard at the Fair and has been served there for over 50 years. Dr. Baker’s other claim to fame is a thing called chicken nuggets!
We have always considered this a Tesar family recipe. There is another chicken recipe from Milo B. called Topsey-Turvey Chicken. If you are interested in that recipe, comment on this Blog and the Chef will respond.
For Grilled chicken: Half, Quarter or 8 pieces
3 Tbsp Salt
1Tbsp Poultry Seasoning- can substitute: chicken base, chicken bullion cube or spices
1 tsp Black Pepper
Mix all ingredients together, liberally baste chicken every 15 minutes.
For a change of pace and trip back to Ye Olden Times try this sauce.
PS> Foodie quiz: Why is the egg important to this sauce? 10 pts.