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'!
