Cornell Chicken

By JeffB

Brine chicken first, perferred overnite.

Ingredients

• Brine:
• 2 qt water
• 3 cups Cider vinegar
• 1/4 c Salt
• Rub:
• 1 tbsp Poultry seasoning
• 2 tsp Salt
• 2 tsp Black pepper
• Seasoning:
• 1/2 c cider vinegar
• 3 tbsp Dijon mustard
• 1 tbsp fresh chopped sage
• 1 tbsp fresh chopped rosemary
• 1/2 c EVOO
• 1/2 tsp Salt
• 1/2 tsp Pepper

Preparation

Step 1

Combine brine in non-reactive pot, baggie or container; brine chicken. Mix poultry seasoning, salt adn pepper. Process vinegar, mustard, sage, rosemary, salt and pepper in blender or processor. Blend 1 minture. Add EVOO slowly until mixed. Pat dry chicken after brining, cover with rub. Cook chicken on grill, basting with vinegar mixture. Cook until done.