Chicken Seasoning: What Spices Are Best? Seasonings for chicken What herbs go well with chicken.

Without seasoning for chicken, it is quite difficult to make treats from it tasty, aromatic, and with a bright taste. Especially if the basis of the dish is fillet. But it is not at all necessary to buy ready-made seasoning mixtures. It’s quite possible to make these without preservatives and other harmful ingredients yourself – even options like everyone’s favorite Maggi.

When figuring out which seasonings are suitable for chicken, you need to first focus on your own taste preferences. The list of spices that go well with poultry is long; you need to choose exactly those that will appeal to the cook himself and everyone in his household.

Garlic can be considered a universal addition to chicken. Its cloves are suitable for a wide variety of chicken preparations. For example, when roasting bird carcasses, they are stuffed with whole garlic cloves. But for other methods, it is most convenient to use a paste made from aromatic cloves. You can simply rub it on the legs, wings and other parts of the poultry carcass, add it to marinades and sauces, and lubricate ready-made chicken jellied meat.

If no one at home likes the garlic cloves found in the finished dish, you just need to simmer them whole for a couple of minutes in any vegetable oil and then throw them away. Fry the chicken pieces in the remaining fat. They will have a light, appetizing garlic aroma and flavor.

Curry allows you to prepare chicken dishes with a soft, delicate, unusual creamy and spicy taste. In this case, its external characteristics are also important. The spice adds brightness to the dish. The bright yellow color of the finished treat stimulates the appetite and delights guests. If the fillet itself is rather bland, then together with the curry it acquires a touch of piquancy and spiciness. By the way, this spice is created from a mixture of spices based on turmeric. But turmeric itself is often used in cooking chicken. The latter is considered a budget replacement for saffron. Most often it is added to pilaf, sauces, and soups. The finished dish also takes on a very pleasant golden hue.

Rosemary complements the flavor of chicken treats beautifully. But at the same time, he “does not like” proximity to other spices. It is recommended to place sprigs of this aromatic plant next to the carcass or pieces of poultry when baking, and also add to shish kebab. During the heat treatment, the juice released from the chicken will become saturated with the aroma of the spice. You can later pour this liquid over a dry side dish or use it as a base for making your own sauce.

If the taste of chicken breast seems boring to the cook, then thyme will help correct the situation. But it needs to be used in a special way. It is enough to keep the spice in the gravy or soup with chicken for 4-5 minutes, and then remove it and throw it away. Poultry in sour cream or cream with thyme is no less tasty. The spice is added to thin gravies or sauces.

To make the treat spicy and slightly sweet, use ground dried paprika. It is perfect for grilled poultry, basturma, cutlets, goulash. You can add paprika to the sauce or use it when stewing the product.

Oregano and marjoram also go well with chicken, but we must not forget that their taste and aroma are very intense. Therefore, such spices need to be used in small quantities and strictly dosed. For example, if you cook chicken soup, just throw in a pinch of oregano a couple of minutes before the treat is ready.

Coriander in its entirety is used less frequently when cooking poultry due to some difficulties in its use. For example, for pickling chicken meat it is first added to boiling water and infused like tea. Only after this the bird is filled with liquid. Chopped coriander helps enhance the flavor of creamy or tomato sauces with chicken, and can also be sprinkled onto pieces of meat when roasting. It is recommended to add its whole seeds without preliminary preparation only to soup.

For the tobacco chicken

This ready-made dish is usually served with a sauce with sour cream, garlic and herbs.

Ingredients:

• adjika – 2 tbsp. l.;
• butter – 1/3 tbsp.
• fresh garlic - to taste;
• salt pepper.

Preparation:

1. Soften the butter.
2. Add crushed garlic.
3. Combine the mixture with salt and pepper.
4. First, coat the chicken with adjika. Leave for 2 hours.
5. Top the bird with the butter mixture. Cook until golden brown.

In the remaining oil you need to heat the pieces of sweet pepper, tomatoes and eggplant. Serve them with the main dish as an addition to a side dish or instead of it.

Composition of seasonings for pilaf with chicken

There is a universal set of spices that are great for pilaf with any meat. And even for vegetarian - mushroom.

Ingredients:

• turmeric – 1 tsp. with top;
• ground paprika and cumin seeds - 1 tsp each;
• dried barberry berries – 12-14 pcs.;
• garlic slices (dried) – 1 full tablespoon;
• hops-suneli and assorted dried herbs - 2 tsp each.

Preparation:

1. Place the garlic in a clean, dry container.
2. Add dried herbs, such as a mixture of dill, parsley and green onions.
3. Add other ingredients.
4. Mix everything well. Place in a tightly sealed bag and store until preparing the pilaf.

This seasoning composition can be slightly modified to suit your taste.

What to add to chicken kebab

Properly selected spices will make chicken kebab especially tasty and aromatic.

Ingredients:

• sweet dry paprika – ½ tsp;
• turmeric – ½ tsp;
• onion – 1 head;
• cilantro – ½ bunch;
• dill seeds - a pinch.

The exact amount of ingredients will depend on how much poultry you use. The indicated proportions are valid for 1 kg.

Preparation:

1. Place the onion and dill seeds cut into rings into a large bowl.
2. Add all other dry ingredients.
3. Add washed, dried and chopped cilantro.
4. Using your hands, thoroughly rub the mixture into the pieces of poultry.

Let them stand like this for at least 2 hours.

Homemade Maggi seasoning for chicken

You can make any ready-made Maggi mixture for poultry yourself at home. For example, we present an option for tender fillet with garlic and aromatic herbs.

Ingredients:

• dry garlic – ½ tbsp. l.;
• iodized salt - to taste;
• mixture of dried herbs (basil, parsley, savory) - ½ tbsp. l.;
• mixture of ground spices (turmeric, nutmeg, curry, coriander, ground black pepper, turmeric) - 2 tsp.

Preparation:

1. Place salt in a dry bowl first. Its quantity depends on the tastes of the cook himself and everyone at home.
2. Add dry garlic. You can take the granulated or flake version.
3. Add other ingredients. Mix everything well.

It’s very tasty to rub chicken with this mixture a couple of hours before baking, and then put it in the sleeve. You can immediately add potato slices there.

What spices to choose for roasting poultry

Many spices are suitable for roasting chicken. You can choose the optimal combination for yourself experimentally. One of the most good options described below. Proportions are for a whole chicken.

Ingredients:

• mustard (sweet/spicy) – 1 tbsp. l.;
• soy sauce – 3 tbsp. l.;
• ground black pepper and salt - to taste;
• bay leaf – 2 leaves;
• turmeric – a pinch (for a golden hue).

Preparation:

1. Coarsely break dry laurel leaves.
2. Add mustard and soy sauce.
3. Add dry ingredients.
4. Rub the resulting mixture onto the chicken carcass and leave for a couple of hours.

Before roasting, remove pieces of bay leaves from the bird.

For grilled chicken

The finished seasoning according to this recipe can be placed in a tightly closed container and stored for about 3 months.

Ingredients:

• turmeric and thyme - ½ tsp each;
• sweet paprika – 2 tsp;
• rosemary and oregano - ½ tsp each;
• dried garlic – 3 tsp;
• black pepper - to taste.

Preparation:

1. All spices suitable for grilled chicken just need to be mixed in a common bowl.
2. Rub the dry mixture over the bird.
3. After 40 minutes, send her to get ready.

During the process, pour some of the aromatic juice that comes out.

You can replicate any of your favorite store-bought seasonings yourself. It’s enough just to study its composition and exclude all kinds of harmful ingredients and preservatives.

No similar materials

Chicken seasoning is a spicy mixture consisting of a variety of spices, herbs, salt and dried vegetables. Its use allows you to give the meat a brighter and richer taste, as well as make the dish visually attractive due to the resulting golden-orange crust.

Compound

Classic chicken seasoning contains several components from an extensive list of products suitable for this type of meat.

The basic ones are black pepper, salt, garlic and bay leaf - they form the basis of the spicy mixture. Variations may include chili, sage, coriander, turmeric, nutmeg, mustard powder, thyme and peppers.

In addition, they are often used dried herbs, for example, mint, dried herbs, including onions, as well as similarly processed vegetables - carrots, onions, garlic and parsnips. Don't forget about ginger– in combination with meat it is very popular. As a rule, the calorie content of the spicy mixture does not exceed 160 calories.

However, when purchasing a ready-made mixture, you cannot guarantee that only useful components will be present in the composition. Many unscrupulous manufacturers add flavor enhancers and artificial flavors. Such products can negatively affect the condition of the human body. That's why the best option counts self-cooking spice mixtures.

Harm and contraindications

When choosing a seasoning, it is necessary to take into account individual intolerance and health status. Thus, turmeric is not allowed for persons suffering from the presence of stones in the gallbladder In addition, sometimes it causes diarrhea. Excessive use of basil leads to nausea.

Any spices act so that mucous surfaces gastrointestinal tract are irritated, so patients with gastrointestinal diseases should be more careful with them.

Reasonable restrictions are introduced for pregnant and lactating women, patients with hypertension and arrhythmia.

Consult your doctor before using spices.

What spice mixtures are suitable?

To choose the most suitable mixture of spices, it is important to understand what taste and aroma will harmoniously combine with the delicate taste of white meat, without overloading it at all.

Black and red peppers add a rich, islandy flavor to the dish.

If you cook chicken with garlic, then the aroma will change for the better, and both fresh and dried products will work.

Turmeric will give the food a rich golden hue, a crispy crust and a slight spiciness.

The classic solution is salt, which not only makes the taste bright, but also increases the shelf life of the product.

Paprika will add the necessary sweetness to the meat.

Usage marjoram will cause the bird to develop an unusual spicy-floral aroma, and the taste will become both hot and sweet at the same time.

Ginger will not only create the necessary pungency, but will also provide health benefits. Thyme is used either fresh or dried to add a strong pungency and flavor to the dish. The use of coriander depends on the specifics of the dish being prepared: whole grains are suitable for broth and marinade, and already ground ones are suitable for frying and baking.

Oregano used in small quantities 5 minutes before completion of heat treatment. It is usually added to marinade, soup or minced cutlets.

Rosemary usually used in fresh to give the food an unforgettable “forest” aroma. However, it does not fit well with bay leaves.

Seasoning recipe

To implement one of the options, you will need the following ingredients:

• 1 tsp. dry garlic;
• 0.5 tsp. pepper balls of various types;
• 0.5 tsp. coriander seeds;
• 1 tsp. salt;
• 0.5 tsp. turmeric;
• 1 tsp. dried dill;
• 1 tsp. paprika.

Preparation begins with processing the largest components, that is, grains and peppercorns, in a mortar. As a rule, in order to crush them, you have to spend from 5 to 10 minutes. The final state should not resemble dust - rather, small crumbs. At the next stage, turmeric is added to them.

Next in the mortar comes salt, and sometimes a small amount of sugar, depending on the wishes of the cook. At the next stage, paprika, garlic and dried dill are added to the mixture. Using a pestle, all existing components must be ground together. This will most likely take approximately 10 minutes. The available amount of seasoning should be enough to process a chicken carcass weighing 2.5 kilograms.

Before use, it will be more convenient to mix the mixture with vegetable oil and use for oiling meat for further heat treatment.

How to choose?

A good chicken seasoning mixture has a pleasant, but not strong aroma, without a pronounced vegetable note, so when buying in bulk, the spices are worth a sniff.

When choosing products in a store, you have to carefully study the packaging. The composition, country and manufacturing company, as well as the expiration date must be indicated. Information about the ratio of proteins, fats and carbohydrates, as well as calorie content in 100 grams of product, is considered important. The situation is considered extremely negative when the composition contains artificial flavors, flavor enhancers, and palm oil.

Spices can both emphasize the existing taste and change it, transforming the appearance and color of the product.

For example, yellow turmeric or red paprika would be appropriate for preparing an attractive meat intended for the festive table, and hot peppers are perfect for marinating shish kebab. In addition, the choice of spices also depends on the method of further heat treatment of the product: whether it will be boiled, fried or baked.

How to use?

In the case when you make your own chicken seasoning mixture, it is important to carefully grind the ingredients used - their small size and uniformity will ensure a juicy and tasty bird. The components are poured into a mortar in a thin layer, and then carefully processed with a pestle. After completing the grinding process, it is worth tasting a pinch of the mixture and determining whether it needs any additional ingredients.

Additionally, the same ingredients can be used for the sauce, served separately.

For grilling

When planning a barbecue, you will first have to marinate the meat.

• The mixture is perfect as a marinade. soy sauce, black pepper, basil and coriander.
• Another interesting option would be a mixture of half a teaspoon of chicken seasoning, soy sauce, honey, Dijon mustard and fresh garlic pressed through a press.
• When preparing a full-fledged kebab, you should first marinate the chicken in a mixture of paprika, turmeric, dill seeds, cilantro and onions. In this case, you can add spice with the help of a pepper mixture, as well as basil.

The marinade always turns out to be successful, for the preparation of which we use:

• a couple of teaspoons of coriander;
• ginger root 2.5 cm long;
• a pinch of cumin;
• 2 tsp. paprika;
• 0.5 tsp. Chile;
• lemon juice to taste;
• 3 cloves of garlic;
• 1 onion;
• salt;
• 0.5 l of kefir.

To prepare grilled chicken you will need a bouquet of bright and spicy flavors. These include chili, paprika, coriander and fenugreek, garlic granules, basil, nutmeg, ground black pepper, ginger, and mustard seeds.

For cooking in the oven

To bake chicken in the oven, a mixture of turmeric, garlic, paprika and coriander is most often used. First, the carcass is rubbed with the resulting mixture and left to soak for 45 minutes, and then the latter is transferred to a baking sleeve.

If the bird is cooked immediately with potatoes, then rosemary, saffron, red pepper and fresh garlic will add the necessary note.

For combination with mushrooms Turmeric and coriander are more suitable. Experts recommend not only rubbing the surface, but also making cuts under the skin and filling them with cloves of garlic. It is recommended to place sprigs of rosemary next to the meat, and pour the resulting liquid over the bird throughout the cooking process.

Some cooks rub garlic on the skin of the bird and place the rest of the seasonings under the skin. When baking a whole carcass, salt treatment occurs not only inside, but also outside. Rosemary and thyme in this case should be used separately and in much smaller quantities than the other components of the mixture.

There is also an unusual technique for rubbing spices on a whole carcass being cooked. In this case, you will need paprika, thyme, rosemary, garlic, ground black pepper and salt.

The carcass is rubbed with salt inside and out, and garlic is applied only on top of the skin. Thyme is placed on the white meaty breast part of the bird, and rosemary is placed on the other side, on the red meat. Spices are sent under the skin so as not to burn, but to nourish the meat part. The carcass is rubbed with paprika in the same way as with salt. The cooked chicken will have a very unusual, versatile taste.

Cooking white meat in a slow cooker is also not complete without a mixture of seasonings. The latter in this case is made up of black pepper, oregano, fresh garlic and thyme. The carcass is salted separately and then rubbed with a mixture of spices. If desired, a spoonful of turmeric is added to them, which can color the food in a beautiful golden color.

For frying in a pan

Fried chicken A combination of nutmeg, curry, garlic, black pepper and coriander is suitable. Spices will need to be mixed with vegetable oil and used to rub the carcass. If you plan to fry the breast in sour cream, then you should stir milk product with ginger, curry, peppers, rosemary, cinnamon, and other spices and then used for further heat treatment.

In the case of cutlets, you should add garlic, oregano, paprika and dried herbs to the minced meat.

Storage Features

The main thing to remember when storing chicken seasoning is that it should be kept in a tightly sealed container, such as one with a screw-on lid. Store-bought seasoning should not be used for more than two years.

It must be stored in a dark cabinet during this period.

Homemade seasoning should be placed in a glass jar with a lid and also put in a dark place. The shelf life of a homemade mixture is usually the same as that of a store-bought one.

To learn what seasonings to use for grilled chicken, chicken legs and wings, see the following video.

The right seasoning can change the taste of a dish beyond recognition. It’s no wonder that whole wars were fought over spices and herbs, and the cost of a gram of some of them is comparable to the price of precious metals. But a mistake in their choice can be fatal and ruin the entire dish. All this applies to poultry recipes. This means you need to know what the ideal seasoning for chicken should be.

Spices used for chicken

If the chicken is not seasoned, the meat itself will be quite bland and even dry. Most often, experienced chefs use ground black or red pepper or a mixture of them, marjoram, sage, ginger, parsley, dill, rosemary, curry, cumin and some others to prepare it. Many of them have a specific aroma and taste, and literally one pinch of them can radically change the taste of poultry meat.

But perhaps the most common seasoning for chicken is salt. If you add it, it will even be tasty and not so dry. And even the broth left after cooking the chicken breast will seem richer. In addition, it perfectly complements and brings out the taste of other spices when cooking whole chicken in the oven or on the grill. But you shouldn’t abuse it, and not only for health reasons.

Another spice is used no less often. Hot peppers give the chicken just the right amount of heat. Chefs recommend storing them as peas and grinding them immediately before use. However, in everyday life this seasoning for chicken is often already ground. Red, black, white, green each have their own characteristics, but it is their mixture that helps reveal the taste in all its fullness.

Herbs such as parsley, rosemary and dill can be used individually or together with other spices. They have a subtle aroma and only slightly shade the natural taste. However, with their addition, both fresh and dried, chicken dishes acquire a national flavor. This is especially noticeable in Caucasian cuisine. Two popular Georgian dishes: satsivi and chakhokhbili are made from chicken with the addition of a large number of spices and herbs.

Sauces and marinades for chicken

But not only spices and herbs can be used when cooking chicken. Sauce or marinade is an excellent seasoning for chicken that will make the meat tender, juicy and melt in your mouth. Most often, already chopped poultry carcass or its individual parts are marinated. A mixture of salt, pepper, chopped onion and mayonnaise is suitable for these purposes. By the way, the latter can be replaced with natural yogurt or kefir. And adding 2-3 tablespoons of tomato paste will give the finished dish a beautiful color.

With the spread of Chinese and Japanese cuisine in the West, sweet and sour dishes also appeared. They usually consist of soy sauce, ginger, young shoots of garlic and onions, celery and carrots. Occasionally, pineapples, honey and sour varieties of apples are added to them. It is worth noting that in the East, dishes are not salted. It was hot spices and sauces that replaced salt. Of course, such marinades are great as seasonings for

Ready-made spice sets for chicken

Obviously, few people are able to finely sense the required proportions of certain seasonings for preparing chicken dishes. Therefore, in everyday life, housewives prefer to purchase ready-made sets of spices and herbs. They were developed by chefs and already contain just the ingredients you need. True, not all manufacturers are conscientious when creating them. Therefore, you need to carefully read the packaging and choose only trusted manufacturers. And, of course, such a set of spices should not contain salt, starch and

Finally

There are dishes in which it is spices and herbs that determine the taste. One of these is grilled chicken. By classic recipe The whole bird carcass is rubbed with salt, seasonings and vegetable oil. Then place in the oven for an hour to bake at 200 degrees. Classic grilled chicken seasoning contains black pepper, nutmeg, marjoram, onion, garlic and juniper. It is this combination that gives it a tantalizing aroma, a beautiful crust color and a unique taste.

To create a real culinary masterpiece, it is important not only to choose high-quality ingredients and master the cooking technique, but also to choose the right spices. This will help emphasize the taste of the original product, making it more interesting and rich.

Some spices are quite versatile and suitable for many dishes. Others are best combined only with certain products. When choosing spices for chicken, it is important to consider that tender poultry meat has a delicate taste that only needs to be emphasized a little.

Garlic

Garlic goes well with many foods, but you need to add it to chicken dishes in a certain way. If you are going to fry chicken, then it is better to heat the oil with garlic cloves in a frying pan, and then remove them and cook the chicken in such aromatic oil. Another option is to use dried garlic granules or powder. There is no bitterness in it, but the piquancy and aroma are preserved.

Paprika

Paprika is a spice made from sweet peppers that is ideal for chicken. Thanks to its slight sweetness and fairly mild spiciness, paprika makes any poultry dish more piquant. Add this spice to marinades and sauces, or simply sprinkle on chicken pieces before cooking.

Turmeric

Turmeric goes well with tender chicken meat and gives dishes not only a light aroma, but also a pleasant golden color. This spice is simply irreplaceable if you want to cook chicken pilaf or risotto. Also, don't be afraid to add turmeric to your marinade or chicken broth. Believe me, it will turn out very tasty.

Thyme

Thyme has a subtle bitter taste and is great, especially when fresh, for making chicken broths. Add a few branches and cook for literally 3-5 minutes. This will make the broth richer in flavor. If you are stewing chicken breast V cream sauce, then be sure to complement this French-style dish with dried thyme.

Oregano and marjoram

These 2 spices are quite similar to each other. Unfortunately, not all housewives know how to use them correctly. The taste of marjoram and oregano is best revealed when cooked, so it’s enough to add just a pinch of dried spices 3-5 minutes before the end of cooking. As an unusual marinade, you can try brewing these spices like tea, but not too strong.

Coriander

Coriander seeds are very often used to prepare not only salads, soups and main dishes, but are also added to baked goods. Such a universal spice certainly goes well with chicken. But there are some nuances here. If you are preparing chicken soup or want to add coriander to the marinade, it is better to use whole seeds, but when sprinkling the dish itself, it is better to first crush the seeds in a mortar.

Chicken dishes are prepared in almost every family, as they are nourishing, tasty and relatively inexpensive. To prevent such snacks from becoming boring, housewives make them according to different recipes And different ways: fried, stewed, baked. Spices and herbs play a major role in giving foods new organoleptic qualities. Seasonings suitable for chicken are varied. There are even more successful combinations of these aromatic and savory additives. An experienced housewife will definitely know several such combinations.

Seasonings suitable for chicken

Many spices, aromatic herbs and oriental spices are suitable for poultry meat, but usually cooks choose only a few of them.

• Black pepper. Moderately spicy and fragrant, it goes well with almost any product. No matter how you choose to cook your chicken, black pepper is still a great addition to your appetizer. For soup and stewing poultry, it is usually used whole peas, for baking or frying - in ground form.
• Hot red pepper. It is advisable to use it in moderation. The exact dosage is determined taking into account the gastronomic preferences of consumers and the hotness index of the pepper indicated on the packaging.
• Garlic. It adds an amazing aroma to poultry dishes; it is most often used to season chicken. Sometimes it is added fresh, cut or passed through a press, sometimes dried.
• Paprika. This type of pepper is not very hot and can be added to dishes in large quantities. This allows you to give them not only a pleasant taste and spicy aroma, but also an appetizing orange tint.
• Turmeric. It has a pronounced spicy aroma and a light islandy taste. It is part of the complex curry seasoning with which many housewives season chicken. Turmeric gives dishes a yellow color. It is recommended to use it in moderation.
• Ginger. Gives chicken dishes a fresh spicy aroma and fiery taste. This seasoning is especially popular in the East.
• Coriander. This spice has a bitter taste, so even though its smell is light and not very pronounced, it large quantities they don’t put it in food. Coriander is added to marinades both in ground form and in the form of whole seeds. If you want to bake or stew a bird with it, then the seeds must be crushed: crushed or ground using a special device.
• Rosemary. Light pine notes that this one has fragrant herb, give the chicken a gamey smell. Typically, a sprig of rosemary is placed inside or next to the chicken when baking. This seasoning can also be used in dried form. Then it should be crushed and mixed with other herbs and spices used to prepare the dish.
• Marjoram, oregano. These seasonings have a pronounced spicy aroma, which is best revealed when cooked, as well as a slightly spicy and sweet taste. Due to the similarity of properties, they are rarely used together, it is advisable to limit yourself to one.

Choice of spices depending on the dish

The choice of spices and herbs for chicken depends not only on the gastronomic preferences of the cook, but also on the method and with what products he prepares the bird.

• For baking For chicken, a mixture of ground paprika, rosemary, thyme, ground black pepper, garlic and salt works best. Usually it is used to rub the carcass before placing it in the oven.
• You can also bake chicken with seasonings such as rosemary, thyme, basil, oregano, mint or lemon balm. It wouldn’t hurt to add a mixture of herbs with ground black pepper.
• For kebab from chicken you can use cumin, ginger, coriander, dried garlic, hot pepper, regular or smoked paprika. The same mixture is suitable for grilled chicken and fried chicken.
• For grilled chicken A mixture of granulated garlic, paprika, dried basil, allspice, black pepper, and mustard is also suitable.
• If you want to put out chicken in sour cream or cream, use turmeric or curry, adding garlic and parsley. They can be used both fresh and dried.
• Before hot In a frying pan, chicken pieces can be rubbed with a mixture of dried garlic, coriander, black pepper, nutmeg and curry.

Successful combinations

The following combinations of seasonings are considered suitable for chicken meat:

• cayenne pepper, smoked paprika, fresh or dried parsley, lemon (or just zest);
• Dijon mustard with honey;
• garlic (fresh or granulated), rosemary, oregano;
• paprika, hot red pepper, garlic;
• garlic and curry seasoning;
• onions, garlic and thyme;
• paprika and curry mixed with soy sauce.

More more options Chicken seasoning mixtures can be identified by examining the back of the packets with them on display on store shelves. Many manufacturers produce several versions of them. Once inspired, you can make your own universal chicken seasoning.

DIY universal seasoning for chicken

• nutmeg – 1 g;
• coriander seeds – 2 g;
• turmeric – 2 g;
• black peppercorns – 2 g;
• granulated garlic – 3 g;
• dried basil – 5 g;
• dried savory – 5 g;
• dried parsley – 5 g;
• iodized salt (optional) - to taste.

Cooking method:

• Place the pepper and coriander seeds in a mortar and crush well with a pestle. To simplify the process, you can use a special spice mill.
• Remember, combine dried herbs with chopped coriander and pepper, add garlic and turmeric to them. Whisk the seasonings together.
• Pour the spicy mixture into a dry jar, add salt. Close the container tightly and shake it vigorously several times.

All that remains is to stick a label on the jar with information about what dish the seasoning in it is intended for, and put it away in the kitchen cabinet.

Chicken is often on our table, so it is important for any housewife to know what herbs and spices go with it. You can buy a complex seasoning for poultry meat in the store or make it yourself.

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