Rotisseried chick

Yield: 2 Servings

Measure Ingredient
1 \N Sm Onion
2 cups Garlic-minced
\N \N Vermouth
\N \N Soy sauce-dark
\N \N Salt and pepper-fresh ground
\N \N Garlic powder
\N \N Celery seeds
\N \N Paprika
\N \N Oregano-crushed
\N \N Basil

Ed, first I peel and stuff the chicken with a small onion and a couple of garlic cloves, mashed; then after trussing and putting on the spit, I shake a little vermouth over it, then a little dark soy sauce, salt and freshly ground pepper lemon pepper if you have it, garlic powder, celery seeds, and LOTS of paprika; then I put on crushed oregano or basil onto the grill or in the oven/spit and cook until thigh juices run clear. The paprika is heavy enough to almost form a crust so the juices stay in the chicken..... My son who cooks this for his friends calls it 'Monogram O Chicken'... In fact, he cooked it one time on television in Fukui, Japan...but they never understood the reason for calling it 'Monogram O Chicken'!!!

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