I call this the Ultimate Poultry Rub because it is so simple, so aromatic, and so good. The simplest things usually are!
If you are looking for something a bit more “modifiable” or advanced for your tastes, have a look at Ultimate Poultry Rub (expanded). It is essentially most of the ingredients in Italian Seasoning broken out into fairly equal parts. Adjust as you require!
Here are the ingredients in larger quantities. I dare you to compare the price per oz to your local grocery store. You’re welcome!
For the rosemary leaves, you’ll want to ground them up in a mortar and pestle. Here is the one I use: Milton Brook 5″. Been using it for at least 10 years now.
You can use this rub in two different ways… as a dry rub and as a paste. I highly recommend the paste for crispy skin on chicken or potato wedges, or as a dry rub on some vegetables or pork.
To use as a paste remember the Q Basics. Salt does not dissolve in oil… but herbs LOVE oil. There is always some new oil-infused new product being marketed out there because of how easily the oils in herbs blend in an oil base. We are doing the same thing here.
If you plan to use this as a dry rub, please make sure it is ground much smaller and nearly a powder. Being this small and concentrated makes it significantly more potent, so please be careful you don’t overpower what your are seasoning!
Let me know how you use it in the comments!
Ultimate Poultry Rub
- 4 tbsp Italian Seasoning (Yes, it contains the sage and the rosemary. The extra makes it pop)
- 2 tbsp Crushed Sage
- 1 tbsp Rosemary Leaves Ground up in a mortise and pestle
- 1 tbsp Ground Pepper
- 1 tbsp White Sugar
When it comes time to apply the rub
- X tbsp Olive Oil (2:1 Ratio of Rub to Oil)
- Mix the ingredients together in a bowl.
Make the rub paste an hour before you need it
- Mix rub and olive oil in a small bowl at a 2:1 ratio. The consistency should be a paste that can be smoothly rubbed on.
- Let sit for one hour prior to application.