Poultry Rub Paprika-Thyme-Garlic

Name: Geflügel-Rub Paprika-Thymian-Knoblauch
Total time: 10 min
Ingredients: 25 g Gegluehtes Paprikapulver suess; 10 g Paprikapulver rosenscharf; 15 g Knoblauchpulver; 15 g Getrockneter Thymian; 20 g Meersalz fein; 8 g Schwarzer Pfeffer gemahlen; 5 g Zwiebelpulver; 2 g Getrockneter Oregano

RubOtherDryingEasy10 minutes

A robust, aromatic dry spice rub made from paprika, thyme and garlic, that pairs exceptionally well with chicken, turkey and duck.

Ingredients(for 0.1 kg)

Sweet Smoked Paprika25 g

Hot Rose Paprika10 g

Garlic Powder15 g

Dried Thyme15 g

Fine Sea Salt20 g

Ground Black Pepper8 g

Onion Powder5 g

Dried Oregano2 g

Instructions

Mixing

3 Minuten

Combine all spices in a bowl and mix thoroughly with a spoon or whisk until a uniform, dark red blend is achieved.

Homogenising

2 Minuten

Pass the blend through a fine sieve to break up any lumps and ensure an even texture.

Storing

2 Minuten

Transfer the finished rub into a clean, airtight screw-top jar, label with date and name, and store in a cool, dark place. Shelf life up to 6 months.

Pro Tip

Work the blend under the skin of the poultry rather than just sprinkling it on top – this allows the aromas to penetrate deep into the meat and the skin becomes especially crispy when roasting.

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