4 lb Whole roasting chicken
4 tb White vinegar *
3 tb White wine; or your favorite
- substitute *
3 tb Oil
5 tb Garlic granules -OR-
2 1/2 tb Garlic powder
2 tb Hungarian paprika
1 1/2 tb Cumin
2 ts Black pepper
1 ts Salt
1 Lemon; juice of
1 qt Water; cold
Combine vinegar, wine, oil with garlic powder, cumin,
paprika, black pepper, and salt. Mix well to form a
paste. Add lemon juice to cold water.
Wash chicken thoroughly with lemon water. Place chicken
in zip-top bag. Pour spice paste over chicken. Coat
chicken completely with mixture rubbing into every
surface. Try to get the paste under the skin as much
as possible.
Seal bag and place chicken in refrigerator for at least
2 hours. The chicken will have more flavor the longer it
"marinates" in the spice mixture. Do not refrigerate
more than 24 hours however.
Prepare rotisserie. Place chicken on skewer and hang
over the grill for approximately 1 to 1-1/2 hours.
Test chicken for doneness by eyeball and with a fork.
when the skin is nicely glazed/browned and a fork can
be stuck into the breast or thigh easily and the juices
run clear the bird is cooked.
This chicken is frequently served with dipping sauce. A
simple version of this sauce is made from combining 1/2
cup of mayonnaise with 2 tablespoons mustard and 2 tb
lime juice.
* I didn't have any white wine the last few times I
made this recipe so I used a cup of raw and unfiltered
organic apple cider which I always keep on hand.
