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Poultry Seasoning Mix

Spice blends are easy to prepare and make the process of seasoning a lot less messy. Before I decided to assemble this mixture, which contains all of my favorite savory flavors for cooked poultry, every time I wanted to season my chicken, I had to locate all the different bottled flavoring ingredients and apply them individually. Then, after rubbing the bird(s) with oil, and applying more seasoning, everything was always a sticky mess. Now, I can just grab one jar and shake away. Be sure to use a shaker top with large holes to give the bird(s) a very generous application of seasoning.

And, as with all spice blends, remember to keep the jars out of direct sunlight, since both light and heat will encourage both the distortion and dissipation of flavor. I use this mixture at least once a week, so I usually double the recipe.

For the seasoning blend:

  • 1/3 cup toasted dehydrated onions (or use 3 generous tablespoons onion powder)
  • 1/3 cup dehydrated minced garlic (or use 3 generous tablespoons garlic powder)
  • 1 to 2 teaspoons crushed red chili flakes (or up to 2 teaspoons chili powder), or to taste
  • 2 tablespoons freshly ground black pepper (easily done in a spice grinder)
  • 2 tablespoons Lawry’s seasoned salt
  • 1 tablespoon Kosher or sea salt
  • 3/4 cup sweet Hungarian paprika

1) To assemble and store your poultry seasoning: If you have a spice grinder, one by one, finely grind the dehydrated onions and garlic, then the red pepper flakes and place the powdered ingredients into the food processor, fitted with the steel blade. Alternatively, if not using a spice grinder, place garlic, onion and chili powders directly into the work-bowl. Add the black pepper, seasoned salt, coarse salt and paprika and process until all of the ingredients are thoroughly distributed, and more finely ground, about 2 minutes. Store in a generously perforated shaker top jar, tightly shut, on a cool pantry shelf, away from direct sunlight, for one year.

SHOPPING LIST

From the spice section:

  • Onion powder or toasted dehydrated onions
    (Note: If the toasted kind is not available, toss the regular ones in a dry pan, stirring constantly, over medium heat, until golden. Empty them into a bowl and let them cool before grinding in the spice grinder.)
  • Garlic powder or minced dehydrated garlic chips (or use garlic powder)
  • Chili powder
  • Whole black peppercorns
  • Lawry’s seasoned salt
  • Kosher or sea salt
  • Hungarian paprika (sweet)
Comments (3)

3 Comments »

  1. I enjoy your recipes very much.

    In paragraph 1) you mention red pepper flakes but you do not list it in you ingredients….is it essential?

    Comment by Bill — September 23, 2011 @ 3:40 pm

  2. Hi, Bill. So sorry–I just fixed this. It should read “1 to 2 teaspoons crushed red pepper flakes” (which would be omitted if using chili powder. This is a real family favorite–Enjoy and please keep in touch. I’m here for you.
    Laur..

    Comment by Lauren — September 23, 2011 @ 4:01 pm

  3. I made your roast chicken tonight for the second time. It’s mouth watering!- immensely tender, juicy and perfectly seasoned. the use of a meat thermometer helps; I checked it every 6-8 minutes at the end of the cooking time. I hope everyone who visits your site takes the time to make this.

    Nadia

    Comment by nadia — March 28, 2014 @ 5:16 am

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