I've got my fav spice mix for baked whole chicken and chicken breasts, but
have never really worked up a good herb mix. What do you consider a good
combination of herbs, either fresh or dried, for baked chicken?

nb

>From: notbob

>What do you consider a good
>combination of herbs, either fresh or dried, for baked chicken?

One of our favorite baked chicken "treatments" starts with a cut up chicken
(the breast cut into four pieces, the thigh and leg separated and the wings
into four individual pieces)

We make breadcrumbs in our little pro plus, preferring hearty whole grain
bread, then add a clove of minced garlic, some fresh thyme and oregano, a bit
of fresh lemon zest and a pinch of red pepper flakes - plus sea salt. Pat the
bread crumbs liberally on the chicken pieces, then brown in a large skillet in
olive oil. Top with some sprigs of fresh thyme and oregano, and bake in a
preheated 350 oven for 20-30 minutes depending on the size of the chicken. We
usually use fairly small chickens.

It's very good.
Ellen

"notbob" > wrote in message
news:OPXPb.102602$sv6.449534@attbi_s52...
> I've got my fav spice mix for baked whole chicken and chicken breasts, but
> have never really worked up a good herb mix. What do you consider a good
> combination of herbs, either fresh or dried, for baked chicken?
>
> nb
thyme
sage
marjoram
oregano
in whatever quantities i feel like using

Nina wrote:
> "notbob" > wrote in message
> news:OPXPb.102602$sv6.449534@attbi_s52...
>
>>I've got my fav spice mix for baked whole chicken and chicken breasts, but
>>have never really worked up a good herb mix. What do you consider a good
>>combination of herbs, either fresh or dried, for baked chicken?
>>
>>nb
>
> thyme
> sage
> marjoram
> oregano
> in whatever quantities i feel like using
>
>

Try this:

fresh chopped rosemary
dried or fresh oregano
coarsely ground black pepper
zest of a lemon
3 large garlic cloves

crush in mortar with some EVOO,

It's preferable to let the bird rest (inside a giant zip-loc bag) for 24
hours,) but you can use it right away, just less intensity of the flavors.

stuff under the skin of the bird by gently tugging on the skin with your
fingers, being careful not to break the skin or open up any gaps (all
the way to the end of the thighs.) Rub outside of bird with some more oil.

Place on rack in a 400 F oven for 20 minutes, then lower heat to 350 F
and cook until done (use a meat thermometer.)

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

On 2004-01-22, Naomi Darvell > wrote:

> What's your spice blend?



The one blend I always have around for use on everything is a creole blend:

http://www.gumbopages.com/food/creole.html

I prefer chuck's blend minus 4 T of paprika.

nb

il Fri, 23 Jan 2004 02:53:55 GMT, Richard Periut ha scritto:
>
> crush in mortar with some EVOO,

Umm, just what is EVOO?

Loki
--
Brevity is the soul of wit. W.Shakespeare

Extra Virgin Olive Oil!

Loki wrote:
> il Fri, 23 Jan 2004 02:53:55 GMT, Richard Periut ha scritto:
>
>>crush in mortar with some EVOO,
>
>
> Umm, just what is EVOO?
>
> Loki

notbob wrote in message ...
>I've got my fav spice mix for baked whole chicken and chicken breasts, but
>have never really worked up a good herb mix. What do you consider a good
>combination of herbs, either fresh or dried, for baked chicken?
>
>nb

i generally use fresh thyme or rosemary stuffed in the chicken, with a few
cloves of garlic and a half a lemon or lime. ill cut up a few tsp of the
herb and mix it with some pepper and salt to rub on the bird. fresh herbs
have such a wonderful flavor that i usually like to use just one at a time.

--
Saerah

TANSTAAFL

Hangovers only last a day, but a good drinking story lives on forever....

1 tsp salt
1 tsp black pepper
1 tsp sugar
1 tsp sweet Hungarian paprika
1/2 to 1 tsp dry basil (rubbed between your palms to "powder" it)
lemon juice
Remove chicken skin (or not)
Rinse and dry chicken or chicken pieces.
Brush/drizzle/slather with lemon juice.
Mix dry ingredients. Sprinkle on chicken (pieces).
Bake/roast.

Lynn from Fargo
This is especially good if you can get "real" chickens instead of
"manufactured" ones.

aaah, thank you :-)

Loki

il Fri, 23 Jan 2004 04:33:45 GMT, Richard Periut ha scritto:

> Extra Virgin Olive Oil!
>
> Loki wrote:

> > Umm, just what is EVOO?

notbob > wrote in message news:<OPXPb.102602$sv6.449534@attbi_s52>...
> I've got my fav spice mix for baked whole chicken and chicken breasts, but
> have never really worked up a good herb mix. What do you consider a good
> combination of herbs, either fresh or dried, for baked chicken?
>
> nb

Rosemary is my current favorite to have with chicken, but I also like
Tarragon. Rosemary is a very assertive herb and you don't have to use
all that much of it, but I like the sharpness with the mildness of the
chicken. With Tarragon, you need a larger quantity of the herb, as it
is a subtler flavor. I use EITHER Rosemary or Tarragon, but not
usually both together. Sage is another good herb for poultry.

Currently, my favorite way to cook chicken is to use a bit of sea
salt, a lot of coarse ground black pepper and rosemary or tarragon,
and squeeze a bit of fresh lemon juice over the bird just before
putting it in the oven. I peel several small yellow or white pearl
onions and roll them around in the bottom of the roasting pan in some
olive oil and balsamic vinegar. (I don't mean the very special,
expensive kind, I mean what a person with an ordinary income might buy
in the market. Trader Joe's has good balsamic vinegar of this sort for
a very reasonable price, and I use it often.) I cook the chicken or
chicken breasts in a fairly slow oven--300 to 325 degrees
Fahrenheit--for about an hour and a half to two hours, basting often
with the pan juices. It too, is a very good way to eat chicken.
Melissa

I did this, this morning before I left for classes this afternoon....went to
the Penzey's spice box...kept in a cool corner...grabbed the sweet paprika;
garlic powder, basil, tarragon....sprinkled all of the above on the bird,
let it sit on the drainboard for about 1/2 hour....and it was ready in about
1 1/2 hours....now I'm set for the next couple of days....although PK, the
lady manx who rules the house, demanded her share, so she got the livers....

Harriet & critters (J J the world famous jack russell terrior who is
stretched out on my lap)
"notbob" > wrote in message
news:OPXPb.102602$sv6.449534@attbi_s52...
> I've got my fav spice mix for baked whole chicken and chicken breasts, but
> have never really worked up a good herb mix. What do you consider a good
> combination of herbs, either fresh or dried, for baked chicken?
>
> nb

In article >, "Loki"
> wrote:

> il Fri, 23 Jan 2004 02:53:55 GMT, Richard Periut ha scritto:
> >
> > crush in mortar with some EVOO,
>
> Umm, just what is EVOO?
>
> Loki

The purer version of OO. "-)
-Barb
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

>The purer version of OO. "-)
>-Barb

Not purer than these: ( ^ )( ^ )

hehe


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article <OPXPb.102602$sv6.449534@attbi_s52>, notbob
> wrote:

> I've got my fav spice mix for baked whole chicken and chicken breasts, but
> have never really worked up a good herb mix. What do you consider a good
> combination of herbs, either fresh or dried, for baked chicken?

Garlic, Rosemary, Lemon, Onion, S & P.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

"notbob" > wrote in message
news:OPXPb.102602$sv6.449534@attbi_s52...
> I've got my fav spice mix for baked whole chicken and chicken breasts, but
> have never really worked up a good herb mix. What do you consider a good
> combination of herbs, either fresh or dried, for baked chicken?
>
> nb

Personally, I like to use sage, thyme and rosemary with chicken. Add some
fresh ground black pepper and a bit of sea salt. Sometimes a little garlic
or maybe lemon or orange zest. It varies depending on how I'm preparing and
ultimately using the chicken. For enchiladas or flautas, I like some
rosemary and some ancho pepper powder from Penzeys. For roasting, the
previously mentioned sage, thyme & rosemary...along with a bit of olive oil,
minced shallots, garlic and sometimes lemon. You see what I mean.

One thing that an Indian friend of mine made that I really loved was a
saffron chicken with rice. No other herbs....but it was wonderful.

kimberly

On Sat, 24 Jan 2004 12:36:41 -0800, "Nexis" >
wrote:

> Personally, I like to use sage, thyme and rosemary with chicken.

What???? No parsley?


Practice safe eating - always use condiments

Fresh Thyme sprigs with lemon slices and fresh garlic are great! Parsley, if
used, should be fresh and used only as the food is being plated to the
table, otherwise it's flavor is not as pronounced. For further advice, go to
www.simplyfoodchicago.com
Best Regards,


Donna L. Binbek

Editor & Publisher

Simply Food Chicago

www.simplyfoodchicago.com

Nexis wrote:
>
> Personally, I like to use sage, thyme and rosemary with chicken.

what - no parsley ? <g>

sf wrote:
> "Nexis" <> wrote:
>
>> Personally, I like to use sage, thyme and rosemary with chicken.
>
> What???? No parsley?

crap. should have read ahead

On Sun, 25 Jan 2004 19:58:16 GMT, "SFC Girl"
> wrote:

> Fresh Thyme sprigs with lemon slices and fresh garlic are great! Parsley, if
> used, should be fresh and used only as the food is being plated to the
> table, otherwise it's flavor is not as pronounced. For further advice, go to
> www.simplyfoodchicago.com
> Best Regards,
>
>
> Donna L. Binbek
>
> Editor & Publisher
>
> Simply Food Chicago
>
> www.simplyfoodchicago.com
>

You're way too serious.

It's a song -
Simon & Garfunkel: Parsley, Sage, Rosemary & Thyme.

http://freespace.virgin.net/r.kent/


Practice safe eating - always use condiments

Tarragon is the herb traditionally used with chicken. I tried fresh
thyme and garlic, but no one seemed to like it. So I went back to
tarragon. I grow this herb along with lemon grass and other herbs.
Lemon grass crushed is very good with the tarragon.

I guess it's all a matter of taste as the actress said to the bishop,
but I personally feel that the more delicate flavour of parsley and
tarragon is better with chicken than a strong herb like thyme which is
wonderful in casseroles and stews.

Don't use rosemary will you? It's absolutely awful with chicken but
fabulous with lamb.



On Mon, 26 Jan 2004 06:28:23 GMT, sf > wrote:

>On Sun, 25 Jan 2004 19:58:16 GMT, "SFC Girl"
> wrote:
>
>> Fresh Thyme sprigs with lemon slices and fresh garlic are great! Parsley, if
>> used, should be fresh and used only as the food is being plated to the
>> table, otherwise it's flavor is not as pronounced. For further advice, go to
>> www.simplyfoodchicago.com

Daisy.

Don't assume malice for what stupidity can explain.

On Thu, 29 Jan 2004 23:24:50 +1300, Daisy >
wrote:

>Tarragon is the herb traditionally used with chicken. I tried fresh
>thyme and garlic, but no one seemed to like it. So I went back to
>tarragon. I grow this herb along with lemon grass and other herbs.
>Lemon grass crushed is very good with the tarragon.
>
>Don't use rosemary will you? It's absolutely awful with chicken but
>fabulous with lamb.

"The herb"? THE herb? If you like tarragon, tarragon chicken is good.
If you don't, it's not. With the relatively neutral flavor of chicken,
almost any fragrant herb is suitable. Sage is good. Fresh rosemary is
lovely. For me, thyme is THE herb to include in many chicken preps.

I use all of those and add salt to make a rub. Delicious!

Janice





On Thu, 29 Jan 2004 12:38:45 GMT, Frogleg > wrote:

>On Thu, 29 Jan 2004 23:24:50 +1300, Daisy >
>wrote:
>
>>Tarragon is the herb traditionally used with chicken. I tried fresh
>>thyme and garlic, but no one seemed to like it. So I went back to
>>tarragon. I grow this herb along with lemon grass and other herbs.
>>Lemon grass crushed is very good with the tarragon.
>>
>>Don't use rosemary will you? It's absolutely awful with chicken but
>>fabulous with lamb.
>
>"The herb"? THE herb? If you like tarragon, tarragon chicken is good.
>If you don't, it's not. With the relatively neutral flavor of chicken,
>almost any fragrant herb is suitable. Sage is good. Fresh rosemary is
>lovely. For me, thyme is THE herb to include in many chicken preps.

>
>Don't use rosemary will you? It's absolutely awful with chicken but
>fabulous with lamb.

I have to say I really enjoy a chicken cooked with Rosemary, especially on
the rotisserie of my weber, it smells and tastes divine to me.
Rosie

(Melissa Houle) wrote in message om>...
> Rosemary is my current favorite to have with chicken, but I also like
> Tarragon. Rosemary is a very assertive herb and you don't have to use
> all that much of it, but I like the sharpness with the mildness of the
> chicken. With Tarragon, you need a larger quantity of the herb, as it
> is a subtler flavor. I use EITHER Rosemary or Tarragon, but not
> usually both together. Sage is another good herb for poultry.

Rosemary is my current favorite, too. I rest the chicken on the sprigs
of rosemary and quarter a whole lemon. I heavily salt the lemon, which
makes it sort of a preserved lemon. I use half for the cavity and the
other half of lemon for the pan. Baste often. Lemon and rosemary baked
chicken is heavenly to me... especially with mashed potatoes.

Karen

How about SAGE?



"Daisy" > wrote in message
...
> Tarragon is the herb traditionally used with chicken. I tried fresh
> thyme and garlic, but no one seemed to like it. So I went back to
> tarragon. I grow this herb along with lemon grass and other herbs.
> Lemon grass crushed is very good with the tarragon.
>
> I guess it's all a matter of taste as the actress said to the bishop,
> but I personally feel that the more delicate flavour of parsley and
> tarragon is better with chicken than a strong herb like thyme which is
> wonderful in casseroles and stews.
>
> Don't use rosemary will you? It's absolutely awful with chicken but
> fabulous with lamb.
>
>
>
> On Mon, 26 Jan 2004 06:28:23 GMT, sf > wrote:
>
> >On Sun, 25 Jan 2004 19:58:16 GMT, "SFC Girl"
> > wrote:
> >
> >> Fresh Thyme sprigs with lemon slices and fresh garlic are great!
Parsley, if
> >> used, should be fresh and used only as the food is being plated to the
> >> table, otherwise it's flavor is not as pronounced. For further advice,
go to
> >> www.simplyfoodchicago.com
>
> Daisy.
>
> Don't assume malice for what stupidity can explain.