Re: Seasoning Mix For Chicken

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <005b01c5f80e$89228a60$6400a8c0@wks02>,

Lucky said:

Seasoning Mix For Chicken

2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet

Mix all ingredients well.
Makes 2 tablespoons plus 2 teaspoons.

Then what do you do with it? Rub? Mix with flour for coating before
baking?
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

In my opinion, it works best if you season the meat with the seasoning and
then flour the meat. That way the flavor doesn't get lost in the flour, the
seasoning has a chance to season the meat, and the seasonings don't burn.
Janet

Melba's Jammin said:

In article <005b01c5f80e$89228a60$6400a8c0@wks02>,

Lucky said:

Seasoning Mix For Chicken
Makes 2 tablespoons plus 2 teaspoons. (snip)

Then what do you do with it? Rub? Mix with flour for coating before
baking?

Looks to me like a rub to have on hand, rub chickie pieces (or whole
thang) to then drizzle a bit of oil over for baking. For fried, I'd
rub the meat first (shove under skin if there), flour with a little
salt & pepper mixed in and fry.
PickyTaster

In article <[email hidden]>,

JeanineAlyse said:

Melba's Jammin said:

In article <005b01c5f80e$89228a60$6400a8c0@wks02>,

Lucky said:

Seasoning Mix For Chicken
Makes 2 tablespoons plus 2 teaspoons. (snip)

Then what do you do with it? Rub? Mix with flour for coating before
baking?

Looks to me like a rub to have on hand, rub chickie pieces (or whole
thang) to then drizzle a bit of oil over for baking. For fried, I'd
rub the meat first (shove under skin if there), flour with a little
salt & pepper mixed in and fry.
PickyTaster

I did that under the skin thing a few weeks ago with my shicken roasted
in the clay roaster and I did not care for it one bit. I'm glad I did
it, though, to prove that I could -- and now I don't ever have to do it
again,
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

In article <[email hidden]>,

Janet Bostwick said:

"Melba's Jammin'" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Seasoning Mix For Chicken

Quoted message said:

In my opinion, it works best if you season the meat with the seasoning and
then flour the meat. That way the flavor doesn't get lost in the flour, the
seasoning has a chance to season the meat, and the seasonings don't burn.
Janet

Good plan,
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

Melba's Jammin said:

I did that under the skin thing a few weeks ago with my shicken
roasted

Quoted message said:

in the clay roaster and I did not care for it one bit. I'm glad I did
it, though, to prove that I could -- and now I don't ever have to do it
again,

I don't like a dry rub under the skin of a roast chicken either, as it
tends to be harsh. I do like flavored butters under the skin. That
moistens the breast and distributes the spice/herbs better. But my
favorite roast chicken is still just to toss a lemon half, a white
onion half, a couple of garlic cloves, and sprigs of fresh rosemary and
fresh thyme in the cavity. Tie the legs together. Rub the other half
lemon and another (cut) garlic clove all over the bird. Roast at high
temperature. Let rest, carve, eat. -aem

aem wrote on 03 Dec 2005 in rec.food.cooking

Quoted message said:

Melba's Jammin said:

I did that under the skin thing a few weeks ago with my shicken
roasted

Quoted message said:

in the clay roaster and I did not care for it one bit. I'm glad I did
it, though, to prove that I could -- and now I don't ever have to do it
again,

I don't like a dry rub under the skin of a roast chicken either, as it
tends to be harsh. I do like flavored butters under the skin. That
moistens the breast and distributes the spice/herbs better. But my
favorite roast chicken is still just to toss a lemon half, a white
onion half, a couple of garlic cloves, and sprigs of fresh rosemary and
fresh thyme in the cavity. Tie the legs together. Rub the other half
lemon and another (cut) garlic clove all over the bird. Roast at high
temperature. Let rest, carve, eat. -aem

My favourite way is to salt and pepper the bird inside and out...Shove
several thin lime slices under the skin and the remains of the lime in the
cavity. Then rotissierate the bird...Nice crisp skin, juicy meat and a hint
of lime. What more can you ask for in a bird?

Failing that a butterflied chicken seasoned by rubbing with minced garlic,
salt and pepper, roasted in a convection oven is good too.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.