Cornell Chicken
Ingredients
- 2 cups cider vinegar
- 1 cup vegetable oil
- 1 egg
- 2½ tsp. paprika
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- ½ tsp. dried sage
- ¼ tsp. dried marjoram
- ½ tsp. freshly grated nutmeg
- 2 (2½-3 lb.) chickens, cut in half, backbone discarded
- Kosher salt and freshly ground black pepper, to taste
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments