Rustic Chicken Rub Recipes
RUSTIC CHICKEN RUB
Great to make into a marinade; scoop out desired amount of rub and whisk with olive oil. Marinate chicken for 1 hour in the fridge and remove from fridge 15 minutes before cooking. This process allows for even cooking.
Provided by Alexander the chef Scott
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 25
Number Of Ingredients 11
Steps:
- Blend brown sugar, cilantro, tarragon, salt, basil, onion powder, garlic powder, dried lemon zest, parsley, black pepper, and paprika together in a food processor until well-combined. Store in an airtight container.
Nutrition Facts : Calories 76 calories, Carbohydrate 18.5 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.4 g, Sodium 9.2 mg, Sugar 13.8 g
ESSENCE, RUSTIC RUB, AND SOUTHWEST SEASONING
Steps:
- Combine all ingredients thoroughly.
- Combine all ingredients thoroughly.
- Combine all ingredients and store in an air-tight container.
RUSTIC RUB
Steps:
- Stir together all ingredients in a bowl until combined well.
RUSTIC ROASTED CHICKEN
This is one pot cooking at it's tantalizing best. You start by rubbing an organic chicken with lemon and butter. Then stuff the cavity with sprigs of thyme, rosemary and tarragon, setting the bird on a bed of vegetables, which soak up the herb scented juices as they cook. After an hour the skin is crisp, the meat is tender and the vegetables are perfectly roasted.
Provided by MarieRynr
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425*F.
- Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
- Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
- Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
- Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
- If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
- Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
- Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
- Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.
Nutrition Facts : Calories 1390, Fat 94.3, SaturatedFat 28.6, Cholesterol 417.2, Sodium 406.9, Carbohydrate 22.5, Fiber 2.8, Sugar 2.7, Protein 101.1
RUSTIC SPICE RUB (BULK)
This is a rub recipe that I have been using the last few years for all types of meats. This is just a basic recipe. It can be easily adjusted to your own taste (start with the lower amounts of each ingredient and build up because it is VERY spicy). This recipe makes a batch equal to approx 2 cups. It will keep fresh for months if stored air tight in a cool, dark place (kitchen cabinet or pantry). *Note: I make it in bulk and fill little 4 oz baby food jars (labels off and decorated, of course), to give as gifts to neighbors and friends over the holidays (See Step #2). I hope you enjoy my rub recipe. (If you want to make a "one time use" batch, my friend has a very similar, but ever so slightly different, version you may wish to try... Recipe #504036 by LifeIsGood).
Provided by rosie316
Categories Low Cholesterol
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Thoroughly mix all ingredients together, give it a taste, adjust seasonings to you own liking and store in air-tight container(s). Keep in cool, dark place (kitchen cabinet or pantry). Will stay fresh for several months.
- *Note: If you want to divide the spice rub into smaller portions to give as gifts, use whatever size jars you choose (I use 4 oz baby food jars). If reusing old jars, thoroughly wash and remove the labels. Cut out a circle of cute, small printed material (I like small checkered print) larger than the lid of the jar (I use "pinking shears" to do this). Fill the jar and close tightly. Lay the material over the lid of the jar and secure with a rubber band around the neck of the jar. Tie a ribbon around the neck of the jar to cover the rubber band and make a bow (I like to use raffia so it truly gives it a "rustic" look). Add your own sticky label or attach a small gift tag to the ribbon to describe what is in the jar.
- Enjoy!
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