Recipe by Nikki Kate
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!
Top Review by michdale10
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.
- 1 egg
- 1 cup oil
- 3 tablespoons salt
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning
- 2 cups cider vinegar (don't use white vinegar!)
Directions See How It's Made
- 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.