Chicken seasoning is any combination of spices and herbs that add flavour, moisture, and aroma to poultry. It is applied dry to the skin or under the skin, as in a stockinette or butterflied application.
There are many different recipes for chicken seasoning. It can consist of a single ingredient or a combination of ingredients, and it can be dry or wet (more liquid). Some sources also say that chicken seasoning can be used on other types of birds. This is incorrect; however, chicken seasoning is sometimes used on turkeys.
Although the term chicken seasoning may be new to some people, the practice of using spice blends to season poultry is not new at all. In fact, there are many variations on this recipe dating back hundreds if not thousands of years.
Some sources state that chicken seasoning was first prepared by a chef named Margo at Fort Union Trading Post in Montana in 1876 as a way to make fried chicken taste better than what soldier’s wife’s were buying from food vendors along the trail westward from Missouri to Montana.* The term “Chicken Seasoning” was trademarked by Schilling Food Company in St. Louis in 1929.*
Chicken seasoning mixes can now be found in most grocery stores.* Chicken seasoned with homemade or commercial varieties
Chicken seasoning can be applied in a number of ways, depending on the texture of the poultry, the desired result and the type of chicken seasoning used. The most popular methods are dry rub or marinade.
Chicken seasoning can be made with a variety of herbs and spices, including salt, pepper, paprika, garlic powder, onion powder, thyme, sage and rosemary.
Chicken seasoning is applied before the chicken is cooked and imparts flavour to the meat. It is used in dry rubs or marinades for grilled chicken or in a shake or paste for boiled or roasted chicken.
The addition of chicken seasoning reduces the amount of needed oil in frying by adding flavour and moisture to the chicken. It can be used as a substitute for salt in recipes when less sodium is desired.
Chicken seasoning is an important part of a household’s kitchen. It can be used to enhance any meal by adding flavour and moisture. Chicken seasoning can be homemade or purchased at most food retailers. It can also be made with materials found in nature.
Chicken seasoning is also referred to as poultry seasoning or just poultry.
Chicken seasoning is used to enhance the flavour and moistness of poultry. It can also be used for fish and pork.
Chicken seasoning can be made at home or purchased from a grocery store in either a dry or a wet form. It is usually made from dried herbs, spices, and garlic mixed together and stored in an airtight container until needed. The mixture can be applied directly to the meat or mixed with water, milk, buttermilk or melted butter.
I’ve cooked a lot of chicken breasts over the years, but I was never really happy with them. The skin would come out rubbery and tough, and the meat would always be a bit bland. And I had tried all the tricks: pounding the meat thin, pounding it thick, brining it, marinating it overnight in oil and herbs.
I got an inkling that there might be something wrong with my technique after watching an episode of Cook’s Country . In this show, which is on PBS, two chefs visit restaurants all around America to try regional specialties. They then come up with their own recipes based on what they learned. One episode was about Nashville hot chicken. What made this chicken so hot was not just cayenne pepper but also paprika, onion powder, garlic powder, ground celery seed, cumin, salt and pepper. There were no other spices listed.
Now this sounded like a whole new ballgame to me. I used to think spices were just for adding flavour to meat or fish or vegetables or rice or whatever else you were cooking. But this was turning them into a kind of seasoning—something that added both flavour and heat to the food you cooked.
I’ve since tried using this technique with various different meats
Use a seasoning of your choice—try our recipe for Cajun Spice Mix or use the one you have.
1 cup (250 mL) ground paprika
1/2 cup (125 mL) salt
2 tbsp. (30 mL) each onion powder, garlic powder, pepper and cayenne pepper
Combine all ingredients and store in an airtight container. Makes about 1 1/2 cups (375 mL).