Rotisseried chick (hbwk07a) 1i23
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Sm Onion |
| 2 | cups | Garlic-minced |
| 1 | x | Vermouth |
| 1 | x | Soy sauce-dark |
| 1 | x | Salt and pepper-fresh ground |
| 1 | x | Garlic powder |
| 1 | x | Celery seeds |
| 1 | x | Paprika |
| 1 | x | Oregano-crushed |
| 1 | x | 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'!!!