Cornell Chicken
Ingredients
- 2 cups cider vinegar
- 1 cup vegetable oil
- 1 egg
- 2 1⁄2 tsp. paprika
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1⁄2 tsp. dried sage
- 1⁄4 tsp. dried marjoram
- 1⁄2 freshly grated nutmeg
- 2 (2 1/2-3 lb.) chickens, cut in half, backbone discarded
- Kosher salt and freshly ground black pepper, to taste
Instructions
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