Southmoreland Plum Kabobs With Cardamom Sugar Rub Recipes

VERTICAL-ROASTED CHICKEN WITH POULTRY RUB

Steps:

• Poultry Rub:
• In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
• Chicken:
• Preheat the oven to 350 degrees F.
• Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
• Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
• Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
• To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.

CARAMEL SAUCE FOR GRILLED PLUM KABOBS

Steps:

• Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber, swirling pan carefully while cooking, about 12 minutes.
• Reduce heat to low. Slowly add the cream, stirring with a wooden spoon. Scrape vanilla seeds into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Remove pod.
• Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

APPLE RUB

Steps:

• Grind the apple chips to a very fine powder in a spice grinder. (The drier the powder, the better and the rub will last longer without clumping.) Transfer to a bowl.
• Grind the peppercorns, coriander seeds and allspice into a fine powder and add it to the apple powder.
• Add the sugar, salt, paprika, ginger and cinnamon to the apple powder mixture and combine well. If not using immediately, store in an airtight container in a cool, dark place for up to 30 days.