![]() Fresh garlic is too strong and will over power other ingredients.Garlic powder - Just don't use fresh garlic as it won't work for dry rub.If you don't use smoked salt, just add the same amount on top of regular Kosher salt called for.I like to sprinkle a little amount of smoked salt on the surface of chicken to bring out the smoky taste without the use of the real smoker. Smoked salt - This ingredient is completely optional.If you want a lot of texture of pepper appeared on the skin of the chicken, you can always opt out for coarse black pepper.Ground black pepper - I used finely ground black pepper in this simple whole roasted chicken.In this recipe, I only used 1.5 teaspoon salt for a regular commercial kitchen which weights about 2.5lb.As a rule of thumb, the thicker the meat, the more salt you'll need in the rub. Salt - I only use Kosher salt in all of my recipes.Every rub should always start with a base of salt and pepper. This basic rub only includes a short list of common and easy to find ingredients. Since I will glaze this roasted whole chicken with the amazing sweet and spicy BBQ sauce, I try not to go over complicated with the rub.Įssential ingredients for chicken dry rub At the end of the day it comes down to "How do you want roasted chicken to taste" while building the dry-brine/rub mixture. Ultimately, the flavor of the rub brings to the table is much more than just plain salty. It can be simple with only salt and pepper, or it can be over complicated with thousands of secret ingredients. You can go wild and crazy with chicken dry rub mixture as much as you want. ![]() It not only helps to tenderize the meat but also to make the meat taste super delicious and look undoubtedly amazing. Dry rubĭry-brine, or rub, is a spice mixture that contains at least two basic ingredients: salt and pepper. That is why I use a very simple dry rub for this recipe. When it comes to roasted chicken, the simpler the method, the better it will turn out. ![]()
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