From Robert C. Baker
This is the famous sauce created at Cornell University's Farm Home Extension in the 1950's.

INGREDIENTS:

    * 2 cups vinegar
    * 1 cup oil
    * 1 egg
    * 3 tablespoons salt
    * 1 tablespoon poultry seasoning
    * pepper to taste 

PREPARATION:
Put Ingredients into a blender and blend until smooth. Marinade chicken in 
sauce for at least 1-2 hours (overnight is good), baste while cooking.

Note:

This recipe was developed by the poultry department of Cornell University 
during the '50's when I was a student.  Purpose was to help a broiler grower 
find a new outlet for his excess flock.  His business is now called "Brooks 
Barbecue" in Oneonta, NY and recently was part of the "Rachel Ray" show.   
They have a number of mobile units available for County Fairs, as well as 
large and small gatherings. The sauce is applied to a rack of broilers with 
wide brushes over portable barbecue pits and slow cooked.  An empty rack is 
placed on top of a full rack and flipped over to cook the other side.  Usually 
served with a roll and coleslaw.