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Rotisseried Chick

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      Title: ROTISSERIED CHICK
 Categories: Chicken, Barbecue
      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'!!!
 
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