CHICKEN SPICE RUB

By BobD

Ingredients

• YIELD 1/2 CUP
• 3 tablespoons fennel seeds
• 2 tablespoons dried green peppercorns
• 1 1/2 tablespoons dried thyme
• 1 tablespoon dried rosemary
• 2 Turkish bay leaves or 1 California
• 1 tablespoon kosher salt
• EQUIPMENT: an electric coffee/spice grinder

Preparation

Step 1

Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes.

Cool, then finely grind with remaining ingredients in grinder.

COOKS’ NOTES:
Spice rub keeps in a sealed container in a cool, dark place 6 months.