Poultry Rub Food

DRY RUB FOR CHICKEN OR TURKEY

Steps:

• Mix all spice ingredients together.
• Rub onto chicken (use as much of the rub as desired, use lots or use a little.
• Cover the chicken then place in the refrigerator for 6-24 hours.
• Grill as desired.

CHICKEN RUB

Steps:

• Mix all spices together in small bowl.
• Using a whole chicken fryer, carefully separate the skin from the meat and sprinkle rub in between the skin & meat.
• Gently rub the outer skin of the chicken where the spices were placed.
• Refrigerate the chicken for 1 hour.
• Roast in oven at 350 degrees until internal temp is 160 degrees.
• If available, rotisserie chicken for 1 1/4 hours.
• Serve with corn on the cob and mashed potatoes.

POULTRY RUB

Steps:

• Mix all ingredients together.
• Store tighty covered in a glass jar in a cool place, or store in the refrigerator.

HOMEMADE POULTRY SEASONING

Steps:

• Combine the sage, thyme, celery seed, marjoram, black pepper, nutmeg and cayenne pepper, if using, in a medium bowl. Store in an airtight container for up to 6 months.

VERTICAL-ROASTED CHICKEN WITH POULTRY RUB

Steps:

• Poultry Rub:
• In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
• Chicken:
• Preheat the oven to 350 degrees F.
• Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
• Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
• Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
• To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.

THANKSGIVING TURKEY WITH HOLIDAY RUB

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

RUB FOR CHICKEN BREAST

Steps:

• Mix together all the marinade ingredients in a small bowl. Arrange the chicken breasts in a shallow dish or plastic container, coat both sides of the chicken breast thoroughly, cover, and refrigerate for 2 hours. Saute or broil the chicken until the internal temperature of the chicken is at least 155 degrees.;

DRY RUB FO YO CHICKEN

Steps:

• Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the refrigerator.
• Preheat a grill to medium heat.
• Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.
• Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.

SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN

Steps:

• Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.

HERB TURKEY RUB

Steps:

• In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

ROTISSERIE CHICKEN RUB

Steps:

• Place all ingredients in air-tight storage container & enjoy!
• (Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

WET RUB FOR POULTRY

Steps:

• Combine all ingredients and spread over the surface of the food to be cooked.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.