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Don’t purchase pre-made poultry season.  Homemade is less expensive, it’s head-and-shoulders above the purchased stuff and it’s easy-peasy to do.  I thought I would pass along my current version of poultry seasoning.  I use this for fried chicken, all chicken really, as well as turkey.  It has evolved over the years and will probably continue to evolve.  That’s how I cook.  Our tastes change and so should our recipes.  This recipe includes MSG.  There’s a ton of controversy over this ingredient, most of it not at all fact-based.  MSG is a naturally occurring ingredient; it’s in mushrooms and tomatoes, as well as other foods.  If you’re using Accent®, then you’re using MSG.  I didn’t used to add it, but alas I discovered, the chicken was better with it, than without it…go figure.  But, I leave this up to you.  I do caution you, when you read the plethora of information found on the wild and woolly internet, question the source.  Dig around and see if you can find other sources that substantiate that “fact”.  Time and time again, I have found say, six sources putting forth a position, and they were quoting the same source…that’s not reinforcing a fact.  I usually check out the FDA (https://www.fda.gov/food), The Academy of Nutrition and Dietetics (https://www.eatright.org/food), USDA (https://www.nutrition.gov/about-us), and of course, you’ve heard me mention Serious Eats.  They base their info on fact and research…Cook’s Illustrated and Fine Cooking do as well, but you need to have a membership to use their website or subscribe to their magazine.  But, they are both good sources.  Enough preaching….

This is too simple not to make and have on hand.  I also use it on pork, particularly pork chops and tenderloins.  Whenever I mix dry rubs or seasoning, I usually use a sealable food storage bag.  Make certain it’s large enough, as you want to be able to manipulate it so as to mix everything thoroughly.  Today, I just mixed it all up on a sheet of waxed paper, as I wasn’t making too much.  Anyway, after mixing, I dump the mixture into a jar with a good, tight-fitting lid and store it in a cool, dark cupboard (not above the stove or on a window sill, please).  Most blends will keep for at least three months, if you properly store them.  If you grind the spices/herbs from their larger, whole forms, you blend will be just that much better.

Also, just remember that not all kosher salts are equal.  Morton™ salt is “saltier” than Diamond™.  It’s heavier (by weight) and the shape of the crystals differ completely.  I use Diamond™, so the amount given is for that brand.  If you use Morton™, reduce the amount by about half.  Remember, you can always add more….

The Goddess's Poultry Seasoning

  • Servings: Makes about 1/2 cup
  • Difficulty: Easy
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  • 4 teaspoons onion granules
  • 3 teaspoons sweet paprika (I like Hungarian)
  • 3 teaspoons dried (rubbed) sage (see NOTE)
  • 2 teaspoons MSG (optional—but your chicken will be better with it!)
  • 2 teaspoons freshly ground (fine) black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoon garlic granules
  • 2 teaspoons dried summer savory, crushed between your fingers
  • 1 teaspoon dried thyme, crushed between your fingers
  • 1 teaspoon dried oregano, crushed between your fingers
  • 1 teaspoon dried basil, crushed between your fingers
  • 1 teaspoon dried rosemary, crushed between your fingers
  • 1/2 teaspoon dried tarragon, crushed between your fingers
  • 1/2 teaspoons ground bay leaves
  • 1/4 teaspoon ground celery seed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger

Combine all the ingredients in a sealable plastic bag.  Seal and shake until thoroughly combined.  Dump into a container with a tight-fitting lid; store in a cool dark place.  Will keep for at least 3 months, if properly stored.

NOTE:  When I use this on a turkey, I usually add additional sage and rosemary.  We like the additional amounts, but it isn’t necessary.  Usually crushing the herbs well with your fingers will be sufficient to crush them enough.  You want them to be fairly fine.  For herbs like rosemary, you may wish to use a mortar and pestle.  If you wish, replace half of the paprika with smoked sweet paprika.

The Goddess’s Poultry Seasoning Recipe©Marcia Lahens 2019.  All rights reserved.

For dinner tonight, I rubbed chicken thighs with The Goddess’s Poultry Seasoning, some lemon juice and onion, then roasted them.  Very yummy stuff…recipe to follow.