Vinaigrette Basting Sauce for Poultry

For my first sauce post, I would like to discuss vinaigrette's.

I have a little saying I like to use....
........a spoonful of vinegar makes the sugar go down.

My main blog is all about glucose control and nowadays eating for your metabolism is the backbone for many diet food diets and the foods they sell.

Yes, we are talking about NutriSystem, Jenny Craig, eDiets, South Beach and the newest one, Food Lovers Fat Loss.

Did you know you can make homemade food the same way they make theirs for a fraction of the cost, even on a busy night as long as you know the buzz ingredients.

Last night I made Cornell Chicken, a central New York specialty invented by Dr. Robert Baker, a professor at New York's Cornell University. He wanted to create a delicious way to grill smaller chickens, so that the local farms could sell more birds, sell them sooner, and more affordably. It became so popular and easy to prepare, it hit the State Fair circuit and is still sold at the NY State Fair.

While the full recipe with directions is over at Wish Upon A Dish, the sauce is the main focus here and can be used with any cuts of poultry, especially leg quarters, which are always inexpensive.

This sauce is what is commonly known as a vinaigrette with the ratio of oil to vinegar reversed.

The vinegar acts as a tenderizer and is great for the control of glucose in your blood, so not just diabetics benefit from more vinegar in their diet, anyone looking to lower their sugar and jump start their metabolism should think vinegar.

The Italians use vinegars as a finishing condiment to wake up the flavors in vegetables and when cooked become sweet, so its a wonderful way to sweeten food without sugar, honey or agave.

Now tell me, what's not to love about vinegar?

Vinegar Basting Sauce:
* 2 cups cider vinegar
* 1 cup vegetable oil
* 1 egg (pasteurized, please or leave it out)
* 3 tablespoons salt
* 1/2 teaspoon ground black pepper
* 1 tablespoon poultry seasoning

Preparation:
Combine the basting sauce ingredients in a blender and blend until emulsified. Place the poultry in a large zip-top plastic bag and pour in 1/2 cup of the sauce (reserve rest for basting and 3 tablespoons of that for serving). Seal the bag and shake gently to coat the chicken evenly. Refrigerate for 1 hour. After 1 hour the vinegar can make the meat mealy and we don't want that.

Remove the chicken from the marinade, and wipe off excess sauce from the surface. Grill over charcoal, turning and liberally basting with the reserved sauce every 10 minutes after the chicken has cooked 15 minutes, and up to the last 10 minutes, for about an hour, or until meat is cooked through and instant read thermometer reads 165° for white meat and 180° for dark meat.

Note: This recipe makes enough basting sauce for 4-5 whole chickens, and any extra can be stored in the refrigerator for several weeks.