Ingredients / Dry roasting rub for chicken

[Guest guest]

I bought a commercially available dry, herbal roasting rub (French herb

variety) from the grocery store a while ago. Last year for

Thanksgiving I used it on the turkey that I was cooking on the

rotisserie on my beautiful shiny new BBQ grill. It was soooo good that

me and my hubby both agreed that it was the the best ding dang turkey

that we'd EVER eaten in our entire lives (we're both 52 years old).

 

So here's the listing of ingredients for this dry rub for chicken etc.

 

Roasting Rub for Chicken (French herb variety)

 

onion

salt

herbes de Provence (Rosemary, Marjoram, Thyme, Sage, Tarragon, Lavender)

garlic

and spices

 

1. BRUSH chicken with oil.

 

2. COAT generously with Rub. (about 1 TBSP. per lb. of meat)

 

3. ROAST in shallow baking pan until thoroughly cooked.

 

*For best results use on whole chicken, or bone-in parts.

 

 

Okay, so it's merely a list of ingredients - and not really a proper

recipe with the " correct " proportions given. How hard can it be for an

intelligent group of folks such as this group's members to play around

a little, and taste test a bit, to create their own favorite custom

blend that is quite similar to this very yummy dry rub for meat?

I ask you...

 

As I said before I used it on our Thanksgiving turkey and it was superb

(if I do say so myself! And I do.). Seems to me (if I recall

correctly) that I kicked it up a notch by adding some extra sage to the

bird inside and out, as I really like a LOT of sage in my turkey.

 

Hope you'll give it a try and let me know how you like the results.

You could start out by using equal amounts of the six herbs in

the " herbes de Provence " part of it and then take it from there. As I

always say " it's just food - not brain surgery " so it's hard to go

wrong. If you try it, I think that you'll like it.

 

Linda Ludwick

(who is a fat, female, over fifty, who's a food freak... er I meant to

say um... ahhh... a gourmet cook. Yeah, that's what I meant to say...

really I did. LOL! Make it a GREAT day!

[Guest guest]

Hi Linda !

I have done this for years.

I just alter the herbs/spices  depending on what type of meat or even veggies

that I am roasting.

This method seals in the juices and flavor and is just wonderful.

This is a nice way to have " fried " potates too.

 

Organically Yours,

Diana

 

 

 

 

My virtual storefront:

http://organicgiftsbydiana.mybisi.com/