Seasoning

Spice blends are not only easy to make but they really do 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 chickens with oil, and applying more seasoning, everything was always a sticky mess. Now, I can just grab one jar and shake away. If you can’t find a shaker jar with holes that allow you to season your birds really liberally, just make your own shaker-top (see below).

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.

Yield: about 1 2/3 cups For the seasoning blend:

3 generous tablespoons garlic powder
3 generous tablespoons onion powder
1/2 rounded teaspoon chili powder
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
celery seeds powdered or whole
thyme, rosemary, oregano are optional
 

If you have a spice grinder, one by one, finely grind the garlic chips, dehydrated onions and then the red pepper flakes and place the powdered ingredients into the food processor, fitted with the steel blade. If not using a spice grinder, place garlic, onion celery seeds and chili powders directly into the workbowl. 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 1 year.

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