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