My indirect-fire method of grilling chicken is the best, but it's certainly not the only way. Whenever a fire department throws a chicken barbecue to raise funds, the poultry is grilled directly over the coals and basted with plenty of this thick, mayonnaise-like sauce—a sure way to get flare-ups, but these cooks are professional firefighters and can take the heat. Kent and Chris sent me their version, based on a recipe developed in the 1940s at Cornell University. Use half of the mixture as a marinade and reserve the other half as a basting sauce, so the basting sauce doesn't touch any raw poultry. This makes enough for up to 6 pounds of chicken.
1. Place the uncracked egg in a small bowl and cover with hot tap water. Let stand for 5 minutes to remove the chill from the egg.
2. Crack the egg into a medium glass or nonreactive bowl. Using an electric mixer at low speed, beat the egg. Slowly beat in the oil—it should take about 1 minute to add the cup. Beat in the vinegar, salt, poultry seasoning, and pepper. Cover tightly with plastic wrap and refrigerate until ready to use, up to 1 day. Use half of the mixture as a marinade for chicken. Set the other half aside to use as a basting sauce.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6|
|Calories from Fat: 1016 (100%)|
|Amt Per Serving||% DV|
|Total Fat 112.9g||151 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 71.2g|
|Polyunsanturated Fat 31.6g|
|Cholesterol 35.2mg||11 %|
|Sodium 15.9mg||1 %|
|Potassium 76.5mg||2 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.3g|
|Protein 1.1g||2 %|
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Calories per serving: 1021
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