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How to Use Chef David Gourmet Chicken Dust

I have been asked a number of times as to how to use the Chef David Gourmet Chicken Dust. Well let me start by saying once you get the Gourmet Chicken Dust you can give up that old dry chicken rub. The old rubs are just not that good anymore. Start using Chef David Gourmet Chicken Dust and see how much better your chicken dishes are!

Chicken Has a Subtle Flavor

Chicken has a very subtle flavor that can be run over by heavy handed dry rubs. Chef David Gourmet Chicken Dust on the other hand enhances the taste of the chicken without completely overwhelming it.

Step by Step Use

It is also very easy yo use Chef David Dust. When putting the dust on chicken just follow these steps.

  1. Pat dry the meat
  2. Cover meat with a light coating of olive oil. This will enhance the finished look of the chicken while also giving it a slight crust
  3. Dust all sides of the chicken (if dusting a whole chicken dust the inside as well)
  4. If you feel the chicken dust will fall off the meat while turning it over you can press the dust into the meat
  5. Once dusted all over wait 10 minutes – this allows the dust to begin melting into the chicken
  6. Congratulations! You can now cook the chicken as you wish and enjoy some great tasting chicken.

When you use Chef David Gourmet Chicken Dust you will get a better tasting dish than you have had in the past. This lets even a novice cook prepare stunning meals. Look in our recipe section for recipes using Chicken dust.

What About Picnics?

One more item I didn’t want to pass up. Cold chicken tastes fantastic when Chicken Dust has been used. Cold chicken is great for picnics, late night snacks or even lunch the new day after having a chicken dinner. You will be amazed at how good cold chicken can be.


Dry Brining Chicken and Using Chicken Rub

Dry Brining – Wet Brining

Dry brining has a similar result to wet bring as far as moisture retention goes. However, the taste and the texture are far superior. The skin comes out crispy with dry bringing while it is somewhat mushy with wet bringing. Also, the flavor with dry brining is much better than with wet brining. Wet brining tends to suck the flavor out of the poultry. The recipe below shows you how to roast a chicken which will probably become one of your go to recipes for chicken.

How to Dry Brine


  • 3 1/2 to 4 pound chicken
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder

Mix the ingredients completely is a small bowl. Rinse and pat dry the chicken. Sprinkle the salt mixture over the chicken both inside and out (You may have salt mixture left over which is all right). Put chicken in a shallow pan, cover with plastic wrap and refrigerate 24 to 48 hours.

When ready to bake:

Additional ingredient: Chef David Gourmet Chicken Dust (or substitute a dry chicken rub)


  • Let chicken come to room temperature
  • Preheat oven to 425° F (218° C)
  • Rinse chicken and pat dry
  • Sprinkle generously with Chef David Gourmet Chicken Dust (or chicken rub)
  • Put chicken on a rack in a baking pan and place in oven on middle rack
  • Bake for 50 to 60 minutes
  • Test for doneness: Insert a skewer into the thickest part of the thigh. It’s done if the juices run clear. Or just wiggle the leg, which should be loose. If you are concerned about underdone chicken the insert an instant read thermometer in the thickest part of the thigh. The chicken is done when the temperature is 165° F (or 74° C)
  • Remove from oven
  • Let chicken rest 15 minutes
  • Carve and serve

This same technique can be used for turkey only the ingredients increase, the brining time increases and the cooking time increases.
Brine Ingredients:

  • 1/2 cup kosher salt
  • 2 tablespoons baking powder

Brining time: 48 to 72 hours

Cooking time: Approximately 15 minutes per pound. Test for doneness as above.