Rotisserie Chick Recipe - Cooking Index
Rotisserie Chick Recipe - Cooking Index
| 1 | Onion | |
| 2 cups | 186g / 6.6oz | Garlic-minced |
| Vermouth | ||
| Soy sauce-dark | ||
| Salt and pepper-fresh ground | ||
| Garlic powder | ||
| Celery seeds | ||
| Paprika | ||
| Oregano-crushed | ||
| Basil |
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'!!!
Source:
Tommy Toy's Cuisine Chinoise - modified by Bill Wight
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