The PBS.org website is featuring a local Cooperative Extension video. The WMHT “From Farm to Table” series features Nutrition Educator Kim Sopczyk of CCE in Warren County. PBS is featuring the ‘Grilling Year Round’ episode in which Sopczyk shares the famous Cornell barbeque sauce recipe as well as recipes for grilled peaches and kabobs.

The Cornell BBQ sauce recipe was developed by Dr. Robert C. Baker, a former Cornell University poultry science and food science professor who worked to promote the state’s poultry industry.

Cornell Barbecue Sauce

(enough for 10  broiler halves)                              

1 cup cooking oil*                                       

1 pint cider vinegar                                    

3 tablespoons salt**                                                

1 tablespoon poultry seasoning               

1/2 teaspoon white pepper                        

1 egg                                                              

(enough for five broiler halves)

½ cup cooking oil*

1 cup cider vinegar

2 tablespoons salt**

1 1/2 teaspoons poultry seasoning

¼ teaspoon white pepper

1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.

Marinade the chicken covered in a glass dish in the refrigerator for four hours or more. While broiler halves are referenced in the recipe, any cut of chicken can be used including split or boneless breasts. For information including tips on how to barbecue the broilers read the complete Cornell BBQ sauce recipe.

* To keep intake of dietary fat low in saturated fat and cholesterol choose oils that are primarily composed of monounsaturated and polyunsaturated fat.

** Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooling will be saltier than chicken that has been lightly basted.