salt, garlic, and rosemary rub

I've been flat out recently and not had time to write anything for the blog, but that doesn't mean that I've not been cooking!  Probably the best thing that grows out of pots in our small patio garden is a rosemary plant.  Somehow we've been (fingers crossed) unable to kill it yet and it thrives with whatever water we give it.  This of course means that I've got to come up with recipes for it.  Of course, adding rosemary to potatoes and lamb are classic uses.  Trouble is that these days I'm not eating a lot of lamb (read the post about its carbon footprint!).  So, I've been exploring other options.

We had an organic chicken in the freezer and ran out of my bbq rub (recipe in book) so I figured what if I combine kosher salt, garlic, rosemary and olive oil to create a rub.  Into a hand mixer goes about 1/4 cup of salt, 6 garlic cloves, the leaves from about 14" of rosemary stem, and a couple of glugs of olive oil.  A minute later I had a rub that I massaged beneath the split chicken's (see cook book for how to prepare) skin, into the body cavity, and on top of the skin.  I have been cooking the chicken for about 1.5 hours at 250°F and letting it rest before de-boning it and serving it in burritos.  Yum.