Rotisseried Chickenchicken, poultry 1 small onion 1 garlic powder 2 cups garlic-minced 1 celery seeds 1 vermouth 1 paprika 1 soy sauce-dark 1 oregano-crushed 1 salt and pepper-fresh ground 1 basil 1 chicken 3 lbs 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'! |
