My kid brother Steven and I are (the sole…soul?) members of a prestigious barbecuing team called The Fowl Movement. Our speciality is BBQ chicken which is brushed with a vinegar based sauce. Our family calls it Grandpa B’s chicken, but you probably are familiar with very similar variations on the recipe…State Fair chicken, Firemen’s chicken, Cornell Chicken or Chiavetta’s chicken. This recipe also reminds me of the chicken that we used to get at Brook’s in Oneonta, NY while I went to Hartwick College there. Super juicy and tangy with a really crisp skin, The Fowl Movement has perfected this dish and the recipe follows. One of the cool things about making this chicken is that you can start the chicken high above the fire early in the day and slowly lower it so that the birds remain moist. This gives teams like ours ample time to nurse drinks all day, or guzzle in spurts if you’d like. Here’s the recipe…
Grandpa B’s Chicken
Ingredients
1 egg
1 cup vegetable oil
2 cups cider vinegar
1 tablespoon table salt
1 tablespoon poultry seasoning (click for recipe)
1/2 teaspoon ground black pepper
4 broiler chickens cut into quarters
Chiavetta’s chicken is the best! My friend in Fredonia brings me a bottle of their marinade a couple of times a year. I will however have to try your recipe to see how it compares!
that sounds awesome.
Brooks rules!
Maybe one of your other Brothers can give you a booth at the next Oktoberfest so we could all enjoy the Fowl creation.
I make this chicken all the time and it is phenomenal! Easy to make for a large or small group and so much flavor!
Love Chiavetta’s!! have to drive about 2 1/2 hours west of my home to get it. I’ll be trying Grampa B’s for sure!!!!
Thats a good way for Albany residents to have chickens in their yard! :) YUM!
I love that you call it ‘Grampa B’s’. He would love that, David. I remember when he did chicken it was an all day project.
you went to Hartwick? I’m an alum too – live in Oneonta now and dine on Brooks regularly. What class were you?
awesome.
I graduated in 1992…Brook’s was a go-to sunday afternoon meal. half chicken meal…
MMMM, and they have awesome Cole Slaw too. I have been going to Brooks for Easter Dinner every year since I was a child, 31 now
When are you cooking for us???
My father had the same recipe but he added a can of beer, I’m not sure why but it was the best chicken I ever had. Try it sometime and let me know how it is.
Matt! I grew up eating only this type of barbecue, as my Dad was from a small
town near Oneonta. I was always told it is, essentially, the Brooks recipe. I love this stuff! Never even had any other kind of barbecue until I got much older.
Happy to hear others love it too. ; o )