Roasted Chicken in Dry Spice Rub

 
Roasted Chicken in Dry Spice Rub

March 6th 2013By Levana Kirschenbaum

Dry Spice Rub: I am including here the year-round recipe and all its uses, as a party favor of sorts, from me to you: it will be your little secret in a jar. For Passover: Skip whatever spices might not be available and double up on the ones you can find (I find most of them, no problem). I can see you recoil at the sheer size of this recipe, and of course, you can divide it, but I don’t think you will: After you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand! I use this magical rub in countless dishes. It never fails me. I even roast turkey and capon with it. Buy larger spice containers or get them straight from spice bins. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (it will last you just a few months if you use it as gifts for your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with meat and poultry, and/or if you are limiting your sodium intake. Of course you can adjust the proportions any way you wish until you arrive at your favorite balance.