Barbecue Sauce (Clone of Chivetta's)

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!

• Ready In: 15 mins
• Serves: 10

Ingredients

• 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

1. 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!).
2. This sauce is made by using a blender or mixer.
3. Start by putting the egg in the blender and thoroughtly beat. Continue to beat while slowly adding the oil to the egg.
4. This makes a thick, mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar.
5. Continue to beat while adding 1/4 of the vinegar and then the salt, pepper and poultry seasoning.
6. Finally add the remaining venegar and mix thoroughly.
7. Marinate from 30 minutes to a whole day.
8. The sauce may have to be stirred during the barbecuing.
9. Refrigerate the left over sauce in a covered container. It will keep indefinitely.
10. Cooking Chicken:
11. Turn halves of chicken as often as is necessary to keep from burning and at least every 5 minutes.
12. Sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves.