Bok Boken Chicken Rub

Poultry. The seller describes it as a seasoning for chicken, turkey and rice dishes. As with everything in this range, each blend is pointed at a particular protein rather than restricted to it.

The blend is the same. The tin holds more, is rigid, reseals against a flat rim rather than a zip, opens one-handed and can be refilled; the pouch is normally cheaper per gram. The comparison further up this page works both figures out from the two live listings.

For a cupboard, the pouch — none of the tin's advantages help you indoors. For a bench beside a barbecue, the tin. If you want both, buy the tin once and refill it from pouches, so you are not paying for the container twiceaying for it repeatedly.

Both, and for different reasons. Rub on top of the skin flavours the skin and helps it colour. Rub under the skin is what actually seasons the breast meat. Loosen the skin with a finger at the neck end, push seasoning into the gap, then season the outside as well.

Overnight, uncovered, in the fridge, if you have the time. The salt works into the meat while the surface of the skin dries out, and dry skin is what crisps. If you do not have the time, seasoning just before cooking is still worth doing — you just get a flavoured surface rather than seasoned meat.

Because barbecue rubs generally contain sugar, and chicken has to cook through rather than coming off rare. That means longer on the heat, and sugar over direct flame chars. Cook the chicken indirect — coals or burners on one side, bird on the other — or apply the rub only for the last part of the cook.

Yes, but season it just before it goes on rather than hours ahead, keep the heat moderate, and take it off sooner than feels right. Breast has very little fat and goes from done to dry quickly, and a rub will not save an overcooked one.

Used a certain way, effectively yes. Seasoning a bird with a salted rub and leaving it uncovered in the fridge overnight is what most people mean by dry brining — the salt draws moisture out, dissolves, and is drawn back in carrying seasoning with it. The difference from a wet brine is that the skin dries out rather than getting wetter, which is why it crisps better.

Around two level tablespoons is a reasonable starting point for a standard bird, split between under the skin, over the skin and the cavity. Season to taste rather than to a number.

No. Tip out what you need into a bowl before you start and season from that. Raw chicken residue going back into a container that will sit in a cupboard for weeks is exactly the situation to avoid.

The packs are built from 100g pouches. Same blend, different format — if you specifically want the tin, buy the tin listing.

The ingredient and allergen statement printed on the pack is the only answer to that, and it is the maker's to give. This listing does not publish an ingredient list, and anything the seller's own description says about what the blend contains or is free of is their statement rather than ours. If you are avoiding an allergen, read the pack and ask the maker if anything is unclear.

Orders are dispatched by the store the next business day and typically arrive within 1 to 3 business days by courier. Enter your address at checkout to confirm delivery coverage for your address.

Free delivery applies on orders above $69 in the Auckland region — the delivery fee is confirmed at checkout. There is no minimum order value.

Photograph it as it arrived and contact the store the same day. Returns are handled by the store that sold the item, and nothing in a store's policy limits your rights under the Consumer Guarantees Act 1993.