Recipe - Rotisseried Chick

1 Sm Onion
2 cup Garlicminced
Vermouth
Soy saucedark
Salt and pepperfresh ground
Garlic powder
Celery seeds
Paprika
Oreganocrushed
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'!!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini