All-Purpose Poultry Rub

In Poultry by Dave DeWittLeave a Comment

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.

poultry rub
All-Purpose Poultry Rub
Print Recipe
Heat Scale: Dealer's choice, really. Mild to wild depending on the hot sauce.
Servings
3/4 cup
Servings
3/4 cup
poultry rub
All-Purpose Poultry Rub
Print Recipe
Heat Scale: Dealer's choice, really. Mild to wild depending on the hot sauce.
Servings
3/4 cup
Servings
3/4 cup
Ingredients
Servings: cup
Instructions
  1. 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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