Title: Rotisseried Chick (Hbwk07a) 1i23
Categories: Bbq
Yield: 2 Servings
| 1 | | Sm Onion |
| 2 | c | Garlic-minced |
| | | Vermouth |
| | | Soy sauce-dark |
| | | Salt and pepper-fresh ground |
| | | Garlic powder |
| | | Celery seeds |
| | | Paprika |
| | | Oregano-crushed |
| | | 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'!!!