Poultry Herbs

“P” is for Poultry Herbs

With Thanksgiving just around the corner, it is time to go through our recipe files of favorite holiday dishes so the cooking can begin.  A golden-roasted bird usually anchors the table of seasonal dishes.  While many cooks go all out for a big turkey, others may be cooking for a smaller crowd, so a nice fat hen, goose or capon may fill the bill.  For those who toss tradition aside for something different, a crown roast, or pork loin finds a place at the holiday table just as well.  Regardless what the meat will be, there usually is no argument about how it will be seasoned.  Most of us are going to agree that a nice mix of bird-friendly herbs will take care of any choice of meat.  Let’s face it; the holiday can’t begin without the fragrant smell of sage in the air.

Denton Spice Company has a nice blend of flavorful herbs, including sage, that will compliment that turkey, chicken or pork destined for the feast.  Don’t forget about it during the rest of the year.  Here are a few recipes to help expand your use of Poultry Herbs in everyday dining.

Crispy Chicken Thighs

Crispy Chicken Thighs

  Crispy Chicken Thighs

1 pound chicken thighs

1 teaspoon Poultry Herbs

1 teaspoon garlic salt

3 teaspoons melted butter

 

 

 

Mix Poultry Herbs and garlic salt in a small bowl.

Separate skin from meat and rub inside with herb and salt mixture.

Place chicken in baking dish and drizzle with melted.  Bake skin-side up in a 450ºF oven for 30 minutes.

Remove to a warm serving platter and pour pan juices over all or in a gravy boat.

Yield:  2-4 servings

*Great with white rice or boiled new potatoes.

 

  Down South Chicken Marsala

4 boneless, skinless chicken breasts

Salt to taste

½ cup all-purpose flour

1 teaspoon Poultry Herbs

½ teaspoon black pepper

3 tablespoons butter

8 ounces white mushrooms, sliced

2 shallots, minced

½ cup Marsala wine

1  10-ounce can chicken broth

Half a soup can water

Slice each chicken breast in half lengthwise.  Pound to a quarter inch thick between waxed paper.  Place in a single layer on more waxed paper.  Season with salt.

Mix Poultry Herbs and black pepper with flour and dust over both sides of chicken cutlets.  Brown in butter, adding more butter, a tablespoon at a time, if needed.  Remove to a warm platter as they are done.

To this same pan, sauté mushrooms and shallots until golden.  Pour in Marsala, stirring to loosen browned bits from bottom of pan.

Add broth and water, bring to a boil before adding cutlets.  Lower heat and cook for 10 minutes.  Remove chicken to a warm serving platter while continuing to cook sauce.  Reduce by half; pour over chicken on platter.

Yield:  4-6 servings

*Serve with fettuccini, linguini, egg noodles or rice.

 

 Autumn Chicken Scramble

1 large rutabaga, peeled and cut in 1” dice

½ pound Brussels sprouts

2 pounds boneless skinless chicken thighs, sliced 1 inch thick

Salt and pepper to taste

3 tablespoons olive oil

Juice of half an orange

2 Granny Smith apples, peeled and diced

1 bunch green onions, cut into 1” pieces

3 cloves garlic, minced

2 teaspoons Poultry Herbs

½ teaspoon Chili Powder Blend

½ teaspoon cinnamon powder

1  10-ounce can chicken broth, or 2 cups homemade

8 slices bacon, cooked and crumbled

Get a head start on this meal by boiling the rutabaga and Brussels sprouts until tender.  When cool enough to handle, slice Brussels sprouts in half.  Set aside.

Season the chicken with salt and pepper to taste.  Brown in oil; remove to a warm platter.

Returning same pan to fire, sauté apples, onions and garlic just until soft.

Return chicken to pan with vegetables and sprinkle with herbs and spices.  Stir to blend well; pour in broth.  Cook, uncovered, over medium-high heat until liquid is reduced by half.  Check for salt and plate up.  Garnish with the crumbled bacon.

Yield:  6-8 servings

*This is a 1-pot meal.  All you need is some bread to sop up the delicious sauce.

*Chicken breasts or pork may be substituted for the thighs.

 

  Sausage and Veggie Soup

Sausage and Veggie Soup

Sausage and Veggie Soup

 

 

 

 

 

 

 

1 link smoked sausage, sliced half an inch thick

2 carrots, thinly sliced

2 ribs celery, sliced

1 bunch green onions, chopped

2 cloves garlic, minced

¼ pound green beans, trimmed and snapped to 1” lengths

2 tablespoons soy sauce

4 cups water

1 teaspoon Poultry Herbs

1  8-ounce can tomato sauce

3 heaping tablespoons tomato ketchup

½ cup long-grain white rice, uncooked

Place everything in a soup kettle.  Bring to a boil, stirring to keep rice from sticking.  Reduce, cover and simmer for 20 minutes, or until rice and vegetables are tender.  Stir occasionally.

Yield:  4 servings 

 

Chicken Vegetable Soup

Chicken Vegetable Soup

 

 

 

 

1 pound boneless skinless chicken thighs

Salt and pepper to taste

2 tablespoons cooking oil

1 onion, chopped

1 large carrot, sliced

1 rib celery, sliced

2 cloves garlic, minced

1 tablespoon Poultry Herbs

1 teaspoon onion granules

½ teaspoon paprika

3 tablespoon all-purpose flour

1 quart chicken broth, heated to hot

Half a 10-ounce bag frozen corn, green peas or bay lima beans

Season chicken with salt and pepper to taste; brown on both sides in oil.  Remove to a warm platter and allow to rest at least 15 minutes before chopping into bite-size pieces.  Place in a soup kettle.

Return same pan to fire, adding more oil if necessary.  Cook onion, carrot, celery and garlic until soft.  Sprinkle with herbs, onion granules and paprika; stir.  Dust with the flour, stirring well before pouring in the hot broth while stirring.

Add corn/peas/limas and bring to a boil, while continuing to stir; lower heat to medium and simmer, uncovered for 20 minutes.  Stir occasionally to prevent thickening flour from sticking to bottom of kettle.

Yield:  8 servings

 

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