Wednesday, April 27, 2011

Dry Chicken Rub

The title of this recipe is, I think, misleading. The rub for this chicken is dry, the chicken doesn't turn out dry. I'm just putting that out there.

1 tbsp garlic powder
1 tbsp onion powder
2 tbsp paprika
2 tbsp dried parsley
1 tbsp dried oregano
1/2 tsp cayenne pepper
2 tsp dried sage
2 tsp dried thyme leaves
1 tsp ground coriander
1 tsp celery seed
1 tsp sea salt
1 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp ground ginger

These ingredients combined are the dry rub.

1 whole chicken (4 lbs)
6 cloves garlic, crushed
2 onions, quartered

Empty out the inside of the chicken, then place the garlic cloves and onion into the cavity.

Bake at 350 F for 2 1/2 hours or until the juices run clear and the internal temperature of the chicken is 165 F.

It is our custom to serve this chicken with mashed potatoes and garlic carrots. YUM!

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