Fennel Spice Rub For Turkey (Michael Chiarello)

• Fennel Spice Rub
• 1 cup fennel seed
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns (I used black peppercorns the second time)
• 3 tablespoons kosher salt

1. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
2. Watch carefully, tossing frequently so the seeds toast evenly.
3. When light brown and fragrant, pour the seeds onto a plate to cool.
4. They must be cool before grinding, or they will gum up the blades.
5. Pour the seeds into a blender and add the salt.
6. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
7. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
8. Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:
9. n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.

fennel spice rub, fennel seed, coriander seeds, white peppercorns, kosher salt

Taken from www.food.com/recipe/fennel-spice-rub-for-turkey-michael-chiarello-107646 (may not work)