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Quite possibly the best poultry rub you’ll ever use.
Another Wonderful “Accident”
Since I acquired my “office” (a little bungalow nestled in the woods) to separate my business from my home, I rarely do any real cooking where I live. I did leave basic cookware and an assortment of herbs and spices behind just in case.
I invited a neighbor I’m very friendly with for a socially distanced dinner on the deck and I was making a chicken done on my BBQ’s spit. Had none of my regular seasoning made up so I had to start from scratch. However, I discovered that I lacked a couple of ingredients at my house so I had to improvise.
Have you ever tried dill as the main flavor with chicken? If not, you’re really missing out.
That’s all I had on hand that wasn’t really “stale.” You know what they say about herbs and spices getting less potent with time. It’s really true if you have them for several years and they do last longer than the spice companies tell you–well, they do have a vested interest in you chucking them and buying new–but when you’ve had dried basil for almost 10 years, they tend to be correct.
So using what I had and forgetting how much I love the flavor of dill with chicken, I went ahead and used that as the main flavor in the poultry rub. And it was so good, my neighbor remarked on how utterly delicious it was.
A Word About Rotisserie Chicken
Everyone seems to love those rotisserie chickens you get at the store. I’m one of those people too. The flavor and texture is amazing and it’s so juicy and it’s never dry.
It suddenly came to me about a year ago why this is so; they brine that chicken! With the amount of cooking I do, I am ashamed to admit that I never made that connection. Now I brine, but I don’t do it for longer than 5 hours. For a chicken between 4 and 6 pounds, that seems to be the perfect length. My brine recipe is in the notes in the recipe card.
All-Purpose Poultry Rub
- 1 tbs smoked paprika
- 1 tsp dried dill
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- Mix all ingredients together, then store tightly covered.
- May be doubled or tripled. This recipe will season 2 smaller chickens and one large one.