In this creamy soup, spicy sausage and delicate chicken make a delicious pairing. really flavorful and easy to prepare! The secret to tender chicken is searing. Before serving, be sure to top with parmesan; it definitely adds a little something!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon celery flakes
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground thyme
- 2 teaspoons dried sage
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons dried rosemary
- ½ teaspoon cayenne pepper
Instructions
- Stir together celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper in a bowl.
- Transfer spice mixture to a spice grinder or food processor; blend until smooth.
Reviews
Used celery seed instead of flakes, otherwise followed directions to a “T”. Husband and son loved that it had a little “kick” to it. Sprinkled a little inside the chicken and added cut up onion and celery while roasting. Next time (there will definitely be a next time) I will double the recipe and keep it on hand for future use.
What a SURPRISE it was to find out that I didn’t know HOW TO COOK A TURKEY!! While visiting my sister-in-law ~Lynne Ferguson & hubbie Billy for Thanksgiving, I not only WITNESSED a Cooking Time decrease by HALF (!), while cooking this 10lb bird, but also can honestly say that I have NEVER seen or tasted a juicier or more flavorfull bird INCLUDING THE WHITE MEAT! YUMMMMM! Home Run RUB!!!!!
Love this rub! I make it as directed only I don’t grid it up. I have given it as a gift as well, and they loved it.
I used this spice rub with the ‘Crispy Baked Chicken Thighs ‘ recipe method (oven temps and times). It was excellent! Picky eaters loved it also. Didn’t have all of the spices on hand but I’ll definitely follow the recipe exactly next time.
This rub is amazing! Be sure to generously shake the rub under and over the chicken skin! It turned out juicy and delicious!!
It was perfect for my chicken! Next time i will not use the smoked Paprika, it was a little to strong for me, but i will always try to make my own dry rub for my food from now on!
Delicious combination of spices and easy to prepare ahead of time.
This is 100% the best roast chicken rub on the internet. I tried several, and come back to this one every time I roast a whole chicken. My only comments are this – don’t use salt in your rubs. The best recipes suggest dry (or wet) brining your chicken. If you do either of these methods, the addition of salt to a rub will be overpowering. Additionally, I do NOT use Sage. I think it’s better without.
No onion powder or celery flakes added 1-2tbs melted butter & lemon juice.
This blend is delicious. I used celery seed instead of celery flakes because that’s what I had. And I didn’t blend it to make it smooth. It was fine and I would definitely recommend it.
I did not have rosemary, but I made it and ??It! I will make it again. I put some under the skin, lightly coated the skin with olive oil and added some of the rub and put it in a cooking bag the night before. I then put the chicken in the cooking bag in my slow cooker on low the next day for 6 hours. Super moist and great flavor!
I rubbed down the chicken. Let it marinate for 4 hours. I BBQ’d chicken on mesquite and charcoal and basted it with olive oil and spices. It was FANTASTIC!!
its a nice touch. we had a 7lb bird and have enough rub for 1 more from this recipie. We only put the rub on the outside but it came out well nonetheless
I put butter under the skin then rubbed the spices over the outside and stuffed the chicken with apricot, bacon, onion, pine nuts and bread
Perfect. I left the cayenne pepper out because my family doesn’t like the heat and it was very similar to the seasoning that Coles and Woolworths use on their rotisserie chickens.
The rub is really delicious. The only thing I added was a little olive oil to the chicken before I baked it, but it did not change the flavor. I would most definitely try again, but with just a little less cayenne
Made it exactly as the recipe says and it is delicious!
I didn’t have celery flakes so I used celery seeds instead and didn’t grind it either but it came out delicious anyway. I used the beer in a can method on a whole chicken with a light coat of olive oil and a generous amount of the rub. Cooked in a 350° oven for 1 hour and 15 minutes. Should have took a picture. It was a beauty.
My family thoroughly enjoyed this rub on the chicken. It has just enough zip! I plan to make a container of this rub so I always have it on hand. Can’t wait to try it on the grill!
I made this my chicken turned out so moist and absolutly delicious, It makes a lot so I stored the rest in a clean glass jar and will use it everytime I bake chicken . I rubbed it on a 3 lb chicken inside and out and a little under the skin covered it in the roasting pan with alum foil and let it sit in the fridge for 8 hours then took off the foil and baked my chicken like I always do. Incredible!
This a very good recipe. We used it on a whole chicken. We rubbed it all over with lard then rubbed it all over including the inside with the rub I Don’t believe we will change it at all.