Could This Be the Original Oneonta, New York BBQ Chicken Recipe?

I love history and food. Combining those interests is an absolute thrill. Imagine my excitement when I came across what might be the original, foundational recipe for the much revered Brooks chicken on a local social media group.

According to the post, the recipe came from a recipe book that circulated around the Stamford, New York area in 1956 called "Recipes from the Mountains". These recipe books were common during the postwar era. I've seen many of them from other small towns and beyond. There's a cherished recipe from one such book I use in my kitchen to this day.

The key indicator that this is the OG Brooks' chicken recipe is the signature under it from one Frances Brooks. According to the restaurant's website: "By the mid 1950’s the Brooks family was catering local barbecues from April to the end of September. They also held barbecues at their farmstead on Saturday nights during the summer." Comparing notes, the published recipe would have been used for these applications.

The recipe calls for halved chicken broilers for the meat. The marinade/sauce is shockingly simple and consists of cooking oil, cider vinegar, salt, poultry seasoning, pepper, and egg. A 12 hour soak is suggested, the vinegar will tenderize the meat while adding flavor while basting with the leftover sauce throughout the cooking process.

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The cook time published is a total of 45 minutes, but it's not clear whether or not this is for the grill or oven. As always, check your meat temps, as cooking appliances vary.

Have you recreated this recipe? Let us know!