Picking up a whole chicken on the way home from work saves a solid hour of prep and roasting time; it's an instant dinner with a side or two, and usually leaves you with enough leftovers for another meal or at least a chicken salad sandwich. But if you've ever picked up one of these burnished birds at the local grocery store, chances are it was a dry, over-cooked disappointment.
Dry birds are definitely not the case at Joshua and Jessica Applestone's Fleisher's Grass-Fed and Organic Meats. They sell tons of rotisserie chickens, the best sort: locally and humanely raised, all spiced with Fleisher's Secret Chicken Rub. Not so secret anymore, this customer favorite is a blend of punchy powdered onion, garlic, cayenne, paprika and dried green herbs (thyme, sage, and oregano). Fleisher's special blend accentuates the fine chicken-y flavors without covering them up by over-seasoning.
Plus, this rub works wonders on other proteins outside of the poultry family. Try it on beef, pork, or even fish.
As always with our Cook the Book feature, we have five (5) copies of The Butcher's Guide to Well-Raised Meats to give away this week.
Reprinted with permission from The Butcher's Guide to Well-Raised Meats by Joshua and Jessica Applestone and Alexandra Zissu, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.
- 1/3 cup coarse salt
- 1/3 cup dried sage
- 1/3 cup garlic powder
- 1/4 cup onion flakes
- 1/4 cup paprika
- 3 tablespoons dried thyme
- 3 tablespoons freshly ground black pepper
- 3 tablespoons dried oregano
- 1 tablespoon cayenne
In a large bowl, combine the salt, sage, garlic powder, onion flakes, paprika, thyme, black pepper, oregano, and cayenne. Rub the dried herbs between your palms to crush them as you add each to the mixture. This rub will keep in an airtight container for 6 months. Shake or mix well before using.