The pan juices were simply too good to waste, so I heated them over the stove top, mixing in 2 tbsp. tapioca starch (see Note) until the juices thickened. Stirring constantly, I gradually added a cup of water mixed with a teaspoon of bouillon powder. When the bouillon and starch solution approached the right consistency (not too thin, not too thick, but just right!), I poured it through a strainer and into the gravy boat. Adding tapioca starch instead of flour produced a less calorific (but still terrific) gravy!
The lemon inside the bird’s cavity kept the chicken beautifully moist, as did my rub, which sealed in the juices and delivered a burst of flavor. My 10-Minute Chicken Rub recipe makes about 1-½ cups; store it in an airtight container. You’ll need to use 2 tbsp. of the mix for a plump roasting chicken - more if you use this mixture for turkey.
Nicole’s 10-Minute Chicken Rub:
2 tbsp. crushed, dried basil leaves
2 tbsp. dried oregano
2 tbsp. paprika
2 tbsp. granulated garlic
2 tbsp. granulated onion
4 tsp. salt
4 tsp. dried thyme leaves
1-½ tsp. ground allspice
1 tsp. cayenne
Combine all ingredients well. Store in airtight container. Use 2-to-3 tbsp. seasoning mix per roasting chicken. This rub takes just 10 minutes to make - hence, the name!
Note: I greatly prefer the texture of tapioca starch over cornstarch, but cornstarch works just as well, as long as you mix it with a little cold water before stirring it in.
|Pop half a fresh lemon into the cavity of the bird|
|Aye, there's the rub!|
|My 10-Minute Chicken Rub adds a golden hue|