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

Dehydrating onions

  • If toasted dehydrated onions are 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.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Learn to Cook for more information.

Follow by Email
Facebook
Twitter
Pinterest
Instagram

Share with a friend

Shopping List

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

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.

Try these other great recipes


Get in touch with me

If you're interested in one of my services, or you'd just like to reach out about a recipe or an ongoing struggle in your life, please do so. I read each and every message personally.
© 2018 Lauren Groveman. All rights reserved. Site by Deyo Designs
As an Amazon Associate, I earn money from qualifying purchases.