How To:
Seasoning
Toolkit
- Plastic wrap
- Large bowl
- Small ingredient bowls
- Grinder
- Measuring spoons
- Chef's knife
- Cutting board
SETUP & TECHNIQUES
- Use a chef's knife or grinder to finely chop any fresh ingredients.
- Check dried herbs and spices and discard those past the use-by date; they won't spoil, but their flavor will fade.
RUBS
- A dry rub is a mix of spices and/or chopped dry herbs.
- Adding water, vinegar or wine turns a dry rub into a paste.
- Plain kosher or sea salt is also an excellent rub and ensures a juicy result.
- Apply by sprinkling over chicken, and then rubbing into the skin.
- Cover with plastic wrap and store in the refrigerator for a minimum of 30 minutes, and up to 24 hours to infuse flavor.
Remember
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
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