SPICE RUBBED ROAST CHICKEN

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The crunch is on! Thanksgiving looms ahead and decisions have to be made. What's the theme?(we always have a theme, and a different one each year). Whose preparing which dish? How many people? It is a week of family returning home from various parts of the country, and the Inn at Hoover Avenue,  is full.
After a week or two of haggling, a delectable menu emerges, and all in the family are truly thankful!
I have started testing recipes, and, I think this may the finalist for our Turkey extravaganza.
Let the squabbling begin!!!

I  roasted a chicken and served it with Green Beans Tossed with Mustard and Cumin Seeds.
A cucumber salad will also be a nice accompaniment.

RECIPE
6-8 servings

1 stick butter or 1/2 cup Greek yoghurt
2 tablespoons ground cumin
2 tablespoons ground coriander
4 teaspoon paprika
1/2 teaspoon ground cardamom
1 tablespoon celery salt
2 teaspoons cayenne
1 teaspoon ground ginger
10 cloves, ground
5 loves garlic
salt to taste

Mix all the ingredients with the butter or yoghurt, and smother and massage your chicken or Turkey (double the recipe for a small turkey), with love and care.
Roast in a 450 oven for 1 hours or until internal temperature reaches 150.
Tent with foil and let it rest for 10 minutes, and serve.

I defat the juices, adding a little chicken stock if needed, and simmer over the stove, to make a nice sauce for the roast





 salt


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