Spices for poultry
From the one star french chef Patrick Asfaux
4.7/5 (6 votes)
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In the kitchen of every good restaurant, one prepares in advance a seasoning that is used for roasted meat and/or for terrines ('pâtés')in order to enhance the taste of them.Cooking time :
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Each chef has its own seasoning recipe which, of course, is better than the one of the others !
Below is mine, not too strong.
Put in a blender (you can adjust the quantities to your own use so that you can store it but keep the proportions)
- 500 grams of table salt
- 55 grams of ground white pepper
- 15 grams of nutmeg powder
- 10 grams of paprika
- 5 grams of dry oregano
- 5 grams of rosemary
Progression
1. Mix during 1 minute so that all spices are well blended (if you do it with the hands, you will sneeze a lot !)
2. Sift the blend in a sieve, put in hermetic boxes and store in a dry cupboard at least during 15 days so that the fragances merge well
3. Prepare 2 boxes and make a new preparation when the first box is empty...
When you guests will find that your poultry has a taste and a fragance only found in good restaurants, tell them that this is a family secret ...
2. Sift the blend in a sieve, put in hermetic boxes and store in a dry cupboard at least during 15 days so that the fragances merge well
3. Prepare 2 boxes and make a new preparation when the first box is empty...
When you guests will find that your poultry has a taste and a fragance only found in good restaurants, tell them that this is a family secret ...
credits photo : © Dariusz Sas - FOTOLIA
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