September just landed on us. As every store in the US throws all the pumpkinspice it can muster at us, we’re reminded Fall is just down the road. And I’m guessing a lot of us will be turning birds into holiday feasts between now and New Year’s Eve. For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
Ingredients
- 1/4 cup snipped chives
- 1/4 cup chopped yellow onion
- 1/4 cup lime juice
- 1 tbsp dried minced onion
- 1 tbsp onion powder
- 2 tsp granulated sugar
- 2 tsp dried thyme
- 2 tsp cayenne pepper sauce or other poultry-suitable hot sauce
- 1 tsp ground allspice
- 1 tsp black pepper
- 1 tsp ground cayenne
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Servings: cup
Instructions
- In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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