In article <005b01c5f80e$89228a60$6400a8c0@wks02>,
"Lucky" > wrote:

> 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

"Melba's Jammin'" > wrote in message
...
> In article <005b01c5f80e$89228a60$6400a8c0@wks02>,
> "Lucky" > wrote:
>
>> 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' wrote:
> In article <005b01c5f80e$89228a60$6400a8c0@wks02>,
> "Lucky" > wrote:
> > 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 .com>,
"JeanineAlyse" > wrote:

> Melba's Jammin' wrote:
> > In article <005b01c5f80e$89228a60$6400a8c0@wks02>,
> > "Lucky" > wrote:
> > > 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 >,
"Janet Bostwick" > wrote:

> "Melba's Jammin'" > wrote in message
> >
> >> Seasoning Mix For Chicken

> 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' wrote:
>
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,

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

> Melba's Jammin' wrote:
> >
> 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,
>
> 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.