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Nov 5, 2006 02:16 PM

simple roast chicken rubs/marinades

i'm currently doing part time private chef work for a family who really loves SIMPLE cuisine.
they have me make roast chicken every friday night. i've made a butter with herbs and garlic and put that under the skin. i've chopped herbs, garlic, and lemon zest and rubbed that under the skin and stuffed it with lemon halves, garlic, and herbs.

i personally love more complicated dishes. more spice. harissa rubs, curry, etc....
so i'm really at a loss of what else i can do thats simple, that is kid friendly, and different from what i've been doing.

help me pleaseeeee :)

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  1. Here's a very simple method I learned at the CIA: combine one part Bell's seasoning with equal amount of Old Bay, and 2 parts kosher salt. Season chicken w/ S&P, oil, and then rub with seasoning inside and out.

    If they like simple and they want a roast chicken every Friday, I would think they would be pleased to see the same chicken each time. In fact, family legends are built on Grandma's chicken always made the same way.

    Me, I like 1/2 lemon, a small onion, garlic and herbs stuffed in the cavity.

    1. My mom made an awesome roast chicken with the simplest of rubs.....she would blend Season-all seasoned salt,garlic powder, paprika, black pepper and a little onion powder (very little onion powder)....never exact measurements. she would add a drop or two of water to make a paste and then rub that all over and inside the chicken. It was really simple but very flavorful and smelled oh so good when cooking. she would roast the chicken on a rack in a roasting pan with rough chopped celery, onions and carrots and then blend the roasted vegetables to make a sauce for the chicken. Can't get any simpler than that. As far as kid friendly, we were three kids and we certainly polished off those chickens. i should mention that she started out with kosher chickens, so i think they were pretty flavorful to begin with.

      1. Don't forget herbes de Provance, jerk seasoning, Montreal seasoning, and beer can chicken.

        1. try a nice creole injection and rub the skin with 50/50 olive oil and lemon pepper.
          my kids love it not as hot as you would think

          1. try this:

            2 T fresh rosemary, finely chopped
            1/4 tsp allspice
            2 cloves garlic, minced
            enough good olive oil to bind together

            Rub over and under the skin. very nice--from Julia

            I also like to use Busha Brown's jerk paste (Cost Plus)- water it down a bit and temper the heat with preserves like apricot or raspberry (for the kids). Nice combo of flavors and not too hot.