Recipe by Pat Heldenbrand
"This seasoning mixture is good with pork, fish, chicken and turkey."
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dried rosemary, crushed
ground black pepper
Thank you! I couldn't find any at the store, so was happy to be able to just make some myself!
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.
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.
It was great. I added celery seeds to it as well. Delish!
I made one small adjustment--I cut the salt back by half. Absolutely perfect!
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.
I tried this on a pork loin, and we loved it. I eliminated the salt altogether and it was still very full of flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 2
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