Makes: 4 Portions

Description: This central New York specialty was invented by Dr Robert Baker a professor at New Yorks Cornell University.

Ingredients:
1 cup  vegetable oil
2 cups  cider vinegar
2  whole dressed chickens

Instructions: Combine the basting sauce ingredients in a blender and blend until emulsified. Place the chicken halves in a large zip-top plastic bag and pour in 1/2 cup of the sauce. Seal the bag and shake gently to coat the chicken evenly. Refrigerate for 2 hours.

Remove the chicken from the marinade, and wipe off excess sauce from the surface. Grill over charcoal, turning and liberally basting with the sauce every 10 minutes, for about an hour, or until cooked through.

Note: Dr. Baker's original recipe used a barbecue pit with the chicken cooked on racks, several feet away from the coals, so that the chicken cooked relatively slowly, but this recipe still works fine if you use a deep, kettle-style grill.

This recipe makes enough basting sauce for 4-5 whole chicken, and any extra can be stored in the refrigerator for several weeks.