Wednesday, March 7, 2012

Red Chicken

I've said it once, and I'll say it again: this is not a food blog. Granted, there are a lot of photos of us all cooking and eating, but hey, it's what we do. No, when a recipe finds its way on here, it's mostly because this is a handy-dandy outlet for me to jot down something I've tried, so I don't forget it and can repeat it.

Like this Red Chicken "Rub" I worked up yesterday (and I'm calling it a rub because I rubbed it all over the bird- inside and out- though I don't know if it would actually be technically classified as a rub, hence the quotations, so there you go).

It's pretty amazing. I made it last night, and it turned out so good that I intended to get on here real quick and share it, but I never got the chance... though I woke up still thinking about it, so that says something about the impression it makes, now doesn't it?

So here it is (and the carcass is already saved back for stock, which I think will also be amazing):

Red Chicken "Rub"

1/4 C brown sugar
1 TBS soy sauce
2 TBS white vinegar 
1 TBS smoked paprika
1 tsp chili powder
2 TBS onion powder
1 TBS garlic powder
~2 TBS kosher salt
~1/4 C olive oil, or enough to make a thin paste

Combine and rub all over thawed, rinsed whole chicken. Allow to sit in rub for at least one hour (which is all the time I had when I did it, but I think it would be amazing overnight). Roast.

I gotta remember to do this again, for everyone loved it, and it was really easy!