When I was growng up, my mom often served savory roast chicken (using Bell’s Seasoning, of course!) And I grew up to make chicken just like Mom’s.
But, you see, I’ve developed a love of Ginger. Cardamom. Fenugreek.
Sweet spices are amazing on poultry. The broth made afterward is rich and uniquely delicious.
Stef’s Sweet Spice Chicken Rub
It’s nice to have chicken rub ready, so I usually put together enough for several uses.
If you don’t have some of these spices in your arsenal, no worries! Play around with it until it’s how you like it!
What’s in it …
1/4 teaspoon rosemary
1/2 teaspoon black pepper
1/2 teaspoon fenugreek
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
1 teaspoon anise powder
1 teaspoon cardamom
1 to 2 teaspoons cinnamon
1 teaspoon garlic powder
1 teaspoon ginger
How to pull it together …
Combine spices in a small bowl. In batches, transfer to an electric spice grinder (or a clean, electric coffee grinder). Pulse a few times and transfer to the storage container you’re going to use. Repeat with the remaining spice mix.
Taste a bit and adjust proportions to your taste.
Store in a small, airtight container.
To use …
Sprinkle on all sides and in cavity of chicken. Sometimes, I sprinkle the bird with Bell’s Seasoning after the Rub. If your supermarket doesn’t carry Bell’s, you can buy it here.
Check out Roast Chicken in One Hour for a nice, fast method to roast a whole chicken in very little time!
What spices and herbs do you like to use? I hope you’ll share your favorites in the comments below!
If you find something here you like, please share!