Rotisseried Chicken Recipe - Cooking Index
Rotisseried Chicken Recipe - Cooking Index
| 1 | Onion (small) | |
| 1 | Garlic powder | |
| 2 cups | 186g / 6.6oz | 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'!
Source:
Tommy Toy's Cuisine Chinoise - modified by Bill Wight
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