Rotisseried Chicken
 
      1 ea Sm Onion                            1 x  Garlic powder
      2 c  Garlic-minced                       1 x  Celery seeds
      1 x  Vermouth                            1 x  Paprika
      1 x  Soy sauce-dark                      1 x  Oregano-crushed
      1 x  Salt and pepper-fresh ground        1 x  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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