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| Home -> [Asian, Barbecue, Chinese, Ethnic, French, Western European] -> [Rotisseried chick () 1i23 Recipe] |
Rotisseried chick () 1i23
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Barbecue, Chinese, Ethnic, French, Western European |
Rating: |
0 |
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Ingredients:
| 1
| each | Sm Onion | | 2
| cup | Garlic-minced | | 1
| x | Vermouth | | 1
| x | Soy sauce-dark | | 1
| x | Salt and pepper-fresh ground | | 1
| x | Garlic powder | | 1
| x | Celery seeds | | 1
| x | Paprika | | 1
| x | Oregano-crushed | | 1
| x | Basil |
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Procedures:
| 1 | 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. | | 2 | The paprika is heavy enough to almost form a crust so the juices stay in the chicken..... | | 3 | My son who cooks this for his friends calls it "monogram o chicken"... | | 4 | 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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