Reviewer:

Sandi

Cooking Level: Expert

Home Town: Berwyn, Illinois, USA

Living In: Lockport, Illinois, USA

Reviewed: May 15, 2011

fantastic blend. Reduced recipe to my need, used whole sage leaves instead of the rubbed and ground, omitted salt. Ground the entire mix with a mortar and pestel, dumped into the "white" chicken marinade also from this site.

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1 user found this review helpful

Reviewer:

Wendie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Closter, New Jersey, USA

Living In: New Berlin, New York, USA

Reviewed: Dec. 28, 2010

Thank you! I couldn't find any at the store, so was happy to be able to just make some myself!

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6 users found this review helpful

Reviewer:

coley

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Dec. 11, 2010

I tried this on a pork loin, and we loved it. I eliminated the salt altogether and it was still very full of flavor.

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2 users found this review helpful

Reviewer:

BUDSUE

Reviewed: Dec. 10, 2010

I had to make this because I had no poultry seasoning and it was WAY too cold to go outside with a newborn. I had to substitute oregano and basil for the marjoram and rosemary for the same reasons. I can't wait to make this with the correct ingredients. My hands smelled GREAT after mixing it. I reduced the servings down to what I needed.

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5 users found this review helpful

Reviewer:

keobooks

Reviewed: Oct. 24, 2010

Followed the recipe except that I cut back on the salt by 1 tablespoon. My sister was over for lunch when we tried it for the first time. She raved about how good the chicken was. What my husband did was put some of this seasoning in a small bowl and added olive oil to it. Then he brushed some on the chicken before he grilled it. Thanks for this great recipe, and I will definely use it again.

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5 users found this review helpful