| Poultry Rub & Marsala-Mustard Cream Sauce | ||||
| Enough for 1 whole chicken or turkey breast | ||||
| Rub | Cream Sauce | |||
| 3 tbls | course sea salt | 3 tbls | olive oil | |
| 3 tbls | dark brown sugar | 1/2 cup | leeks, finely diced | |
| 1 tbls | dried tarragon | ________ | ||
| 1 tbls | ground ginger | 1 cup | water | |
| 1 tbls | ground black pepper | 1 tsp | chicken flavored soup base | |
| 1 tbls | sweet dried basil | ________ | ||
| 1 tbls | smoked paprika | 1 cup | sweet Marsala wine | |
| 1 tsp | cayenne pepper | 1/2 cup | stone ground mustard | |
| 1/2 cup | heavy whipping cream | |||
| 2 tbls | rub spices | |||
| ________ | ||||
| 1 tbls | arrowroot | |||
| 1/4 cup | water | |||
| Rub | ||||
 Set up the rotisserie over the grill and
preheat the grill to 300°.Dump all the spices into a small mixing bowl and stir them together well. Set aside 2 tablespoons of the rub to use to season the sauce. Spray a side of the chicken or turkey breast with Pam. Sprinkle on some of the rub and pat it on trying to cover everything as best as you can. Avoid sticking your salmonella encrusted hands directly into the spices; you might want to use any leftover rub for something else. Rotate the bird and repeat until everything is well covered. You don't have to use all the spices. Skewer the bird and rotisserize at 300° for about 2 hours until the internal temperate reaches 155°. Check the grill frequently to make sure you have consistent grill temperature and no flare ups. Remove the bird from the skewer, place it on a large serving platter, and seal it up with some heavy duty aluminum foil to rest for about 15 minutes (or longer). Slice it and serve with the sauce on the side. |
||||
| Cream Sauce | ||||
  Heat up large saute pan on medium-low. Add
the olive oil, rotate the pan to coat the bottom, then add the leeks. Saute the leeks for about 5 minutes.Add the water and chicken soup base. Simmer to dissolve the soup base. Add the wine, mustard, cream and rub spices (set aside from earlier). Turn the heat down to medium-low to low and gently simmer for about 1 hour. Check it frequently to make sure it doesn't boil and to stir it around.  When you're about ready to serve, dissolve the arrowroot in 1/4 cup of
water. Turn the heat up on the sauce to medium-high. When the sauce
starts to bubble hard, stir the sauce continuously and pour in a little
of the arrowroot mixture at a time (go slow, you may not use it all).
You can stir with a whisk or a spatula. Look for a gravy-like
consistency. When you get there, immediately remove the sauce from the
heat and keep stirring to avoid clumping until it stops bubbling. Pour
it in your gravy boat and serve it on the side. |
||||
