ROTISSERIED CHICK

      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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