2 – 2 1/2 lbs large chicken elbows, pointy thing removed
Choice of your favorite chicken rub ( I used our neighbor Caroline’s Smoked Spanish: cumin, paprika, dry mustard, fennel, black pepper and salt)
1 large knob of butter
Season the elbows with the rub. Melt the butter in a roasting pan, then add the elbows, skin side down, and roast in a 400 F oven for 30 minutes. Turn the elbows skin side up and continue to roast for another 30 minutes.