| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken, Bar-b-q |
2 |
Servings |
INGREDIENTS
| 1 |
|
Sm Onion |
| 2 |
c |
Garlic-minced |
|
|
Vermouth |
|
|
Soy sauce-dark |
|
|
Salt and pepper-fresh ground |
|
|
Garlic powder |
|
|
Celery seeds |
|
|
Paprika |
|
|
Oregano-crushed |
|
|
Basil |
INSTRUCTIONS
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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