Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.  You will need 3 to 4 tablespoons of the mixture for roasting a chicken, 8 servings salmon or tuna, a 3-pound London broil, 3 pounds thickly sliced tofu (add ¼ cup olive oil), or 8 chicken cutlets (add ¼ cup olive oil). Store it with your spices. Makes about 10 cups.

Dry -Spice-Rub Roast Chicken Preheat the oven to 425˚F degrees. Rub 2 chickens thoroughly with 1/3 cup of the dry spice rub, and place them in a baking pan just large enough to fit the chickens snugly, breast side down. Bake 1 hour. Turn the chickens over, breast side up, and roast 15 more minutes. Serve hot. Don’t bother reheating leftovers; it is delicious at room temperature too, making it a great choice for picnics.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) –

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