Prep 0 mins
Cook 15 mins
This is a recipe my husband received from a fireman. Chivetta's has been in the Western New York area for more than 50 years!! This sauce can be used for not only chicken but beef, lamb, pork, fish and vegetables. But I suggest you try it on Chicken!
- To make half of this recipe you should use: 1/2 cup oil, 1 Tablespoon salt, pinch of pepper, 1/2 teaspoon poultry seasoning and 1 cup cider vinegar (again don't use white vinegar!).
- This sauce is made by using a blender or mixer.
- Start by putting the egg in the blender and thoroughtly beat. Continue to beat while slowly adding the oil to the egg.
- This makes a thick, mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar.
- Continue to beat while adding 1/4 of the vinegar and then the salt, pepper and poultry seasoning.
- Finally add the remaining venegar and mix thoroughly.
- Marinate from 30 minutes to a whole day.
- The sauce may have to be stirred during the barbecuing.
- Refrigerate the left over sauce in a covered container. It will keep indefinitely.
- Cooking Chicken:.
- Turn halves of chicken as often as is necessary to keep from burning and at least every 5 minutes.
- Sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves.
it may not look like the stuff we buy at the grocery store but it is awesome. I learned of making this from scratch while I was shopping one day! The store I was at didn't carry it and a clerk told me to try it from scratch! The egg is not necessary but does help it stick.
Finaly had a chance to make this. The egg kinda threw us for a loop. Being from WNY this isn't any thing like we've had. We've had Chivetta's from Chivetta's BBQ palace. It doesn't look like Chivetta's and i didn't see egg any where on the label. I did think this would be great for pork or fish.
It is the best sace in the wirld. I subtituted my own cider vinegar, that I made from scratch. Great JOB!!! Nikki