• 1 whole chicken
  • 1 egg
  • 1 cup olive or vegetable oil
  • 3 tbsp. salt
  • 1 tbsp. black pepper
  • 2 tbsp.+ Post-Modern Poultry
  • 2 cup cider vinegar


Mix all ingredients except chicken and reserve 1 cup of resulting marinade in separate container. In a food-safe plastic bag large enough to hold the chicken, submerge chicken in remaining marinade for 24 hours. Make more marinade if necessary to keep chicken fully submerged. When fully marinated, grill chicken over indirect heat for 1 hour; baste frequently with reserved marinade.

Note: This recipe is a variation of one originated in Cornell, New York. Though the recipe sounds strange, the result is delightful.