Brook's Chicken

MaC122

Here is a great recipe if you like a vinegar based chicken

1 egg beaten

1 cup of veg oil

2 cups of cider vinegar

1 tbsp of pepper

1 tbps of poultry seasoning

1 tbsp of sugar 

Bring all of these ingredients to a boil and let cool. Place your skin on, bone in chicken in this marinade and place in the fridge for at least 4 hours.

Get your egg to 400 degrees and make sure you have the place setter in place, you will have to go indirect with this cook so that you do not have flare ups. Place your birds on the egg and baste with the left over marinade every 15 minutes. Total cook time to get my birds to 165 was about 50 minutes. The oil in the marinade will cause bad flare up so be careful

The results are a tangy, crispy skin, while the chicken is juicy.

Hope you like,

Stephen

Mickey

Pics please

Cowdogs

Sounds different.  I'll give it a try...

stevethegreat

Does the vinegar prevent the egg from scrambling or do you just heat it slowly/carefully?

Griffin

Don't know who Brook's is, but sounds like a direct copy of the Cornell Chicken Recipe developed by a professor there named Robert (or Bob) Baker (who also invented the chicken nugget, BTW)

Griffin

Earliest copy of the recipe I can find dates to May 8, 1914. I remember reading about it years ago on another forum when our own @jfm0830 did it as did @Dyal_SC later on. I wanted to try it for years, but totally forgot about it till just now when you brought it up.

NitsujNella

I grew up eating Brook's chicken.  Always pulled their huge grilling trailer into town on a Saturday and started grilling away.  Town was so small that you could smell it grilling from anywhere!  Could buy it by the quarter, half or whole chicken.