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Poultry Seasonings
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 24 November 2011 at 08:21
Here are some various formulas for poultry seasoning. Feel free to add your own favourite!
Pro tip: For maximum flavour, buy spices whole and your herbs freshly-dried (or better yet, grow your own and dry them!); then crumble them and grind them with a mortar and pestle or other suitable tool.
 
Poultry Seasoning 1
 
Ingredients
  • 2 teaspoons ground sage
  • 1 1/2 teaspoons ground thyme
  • 1 teaspoon ground marjoram
  • 3/4 teaspoon ground rosemary
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon finely ground black pepper
Directions

Mix all ingredients thoroughly. Store in a clean used spice bottle, tightly covered.
 
Poultry Seasoning 2
 
Ingredients
  • 2 cups dried parsley
  • 1 cup rubbed sage
  • 1/2 cup dried rosemary, crushed
  • 1/2 cup dried marjoram
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons onion powder
  • 1/2 teaspoon ground sage
Directions

Combine all eight ingredients and mix very well. Place in airtight glass jars (no plastic). Shake well before using. This is nice in 1/2 pint sized jars to give as gifts
 
 
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ChrisFlanders View Drop Down
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Joined: 01 March 2012
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Points: 343 		Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2012 at 05:22

Chicken and fresh tarragon -straight from the garden- is such a perfect match imo. In this preparation I make a compound butter with tarragon, butter and a little cayenne pepper and put it between the skin and the meat using a wooden spoon and mainly manual therapy. Sadly enough I don't have a picture of the finished product,..dugh.

In summer I take a bunch of fresh tarragon twigs, butterfly the chicken like in the pictures and put the chicken on top of a bed of tarragon twigs and slightly crushed unpeeled garlic cloves. Fantastic!

Maybe a last suggestion is to use tandoori spicemix and sprinkle over the chicken before roasting it!

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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2012 at 05:46
You're so right, Chris. Chicken and tarragon are a natural pairing.
 
You raise two issues that others can learn from.
 
1. While dry herbs certainly have their place, fresh herbs, when available, are almost always better. And, on the subject of spices, most of the time they benefit from being dry-roasted just before being ground.
 
2. Nothing produces as succulent a roast chicken as spreading a flavored butter under the skin. Herbs certainly are a great choice for this. We often use an anchovy butter. But it's a terrific technique that more people should be aware of.
     Of course, if this household is any example, you do a much neater job of it than anyone else. Clap
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Marissa View Drop Down
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Joined: 28 February 2012
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Points: 160 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2012 at 10:23
Tarragon is one of those herbs that I can't use in a self-created recipe. I just don't "get" its flavor profile. Maybe that's because it pairs with meats so well and I'm just learning to cook meat!
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Points: 343 		Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2012 at 04:41
Tarragon can be a really love or hate kind of thing too, Marissa. It's the anis-taste; either you like it or you hate it. However, tarragon comes in two varieties as a herb. One is the fragrant "French" variety that is used in cooking and tastes like anis, the other one is often called "Russian" tarragon. The Russian one doesn't smell at all and tastes of nothing although it looks like the fragrant French tarragon. When you rub a fresh leaf in your fingers, you immediately smell if it's French or Russian..
 
In my country and certainly in France, tarragon is used frequently. Not only as a fresh herb, but also in vinegar.
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ChrisFlanders View Drop Down
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Points: 343 		Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2012 at 06:00
Marissa, maybe you'll like to see how I make tarragon vinegar and other stuff;
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 10:06
i really like tarragon and use it when i can - always glad to see another use for it!Clap
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