Rotisseried chick
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Sm Onion | |
2 | cups | Garlic-minced |
Vermouth | ||
Soy sauce-dark | ||
Salt and pepper-fresh ground | ||
Garlic powder | ||
Celery seeds | ||
Paprika | ||
Oregano-crushed | ||
Basil |
Directions
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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