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Roasted Chicken Rub
April 08, 2015

Delicious! So far I have tried this twice. The first time I doubled the recipe. I rubbed it on a whole chicken and let it sit for 8 hours in a ziplock, then cooked in the slow-cooker on high for 3 hours and finished it off to crisp up in the oven. I had to use ground celery seed instead of celery flakes. The second time (using the original portion size), I made it with the dehydrated celery flakes, allowing 4 chicken thighs to sit in the rub only 3 hours in an oven-proof bag, then baked in the oven (in the bag) and the taste was so much better even with less marinating time. The celery flakes give a crisper, fresher flavour. Both times we left out the salt. Thank you semigourmet for sharing your recipe.

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