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    RU: Sarah's Dry Rubbed Chicken


    Source of Recipe


    .
    RU: Sarah's Dry Rubbed Chicken

    Allrecipes.com
    Recipe by: Sarah
    38 reviews rate this recipe 4.5 of 5 stars.
    6 servings

    "No shrinking-violet blend, you'll TASTE this! Delicious!"

    Ingredients:
    1 tablespoon garlic powder
    1 tablespoon onion powder
    2 tablespoons paprika
    2 tablespoons dried parsley
    1 tablespoon dried oregano
    1/2 teaspoon cayenne pepper, or to taste
    2 teaspoons rubbed sage
    2 teaspoons dried thyme leaves
    1 teaspoon ground coriander
    1 teaspoon celery seed
    1 teaspoon sea salt
    1 teaspoon ground black pepper

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

    Directions:
    Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl.


    Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap.

    Refrigerate 4 hours to overnight.

    Preheat an oven to 325 degrees F (165 degrees C).

    Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours.

    An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

    Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

 

 

 


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