Poultry Seasoning, Creole Style

11/1/2019 – The recipe below is based on the previous one above except it has 4X the weight of each spice plus 50% more of rosemary, sage, bay leaf, and thyme. We liked it but wanted a stronger statement of the traditional poultry seasoning flavors.

Notes:

  • the rosemary, sage, bay leaf, and thyme a lot more traditional poultry seasoning than Kit called for in the recipe that was our original inspiration.
  • the bay rosemary, sage and thyme used here was gound. Her recipe call for it to be dried–hence leafs that is how we had made it up to this batch.
  • Insofar as volume goes, this one is 24X the amount of Kit’s recipe including our changes.
  • The salt in the original recipe seems like a lot and for this enlarged amount would be about 2C. As that seemed excessive this batch only put in 75% or 488-122=366 gms.* We also found dishes that included dry brined meat a bit too salty so this reduction will hopefully fix that.
  • This recipe filled our standard large spice jar (16 oz) plus about 24 oz. in a quart jar. So, it made about 40 oz.
  • The spreadsheet that did the volume increase calc’s is in DropBox/Cooking.
Ingredientgrams
kosher salt*366
paprika, smoked Spanish60
onion powder28
garlic powder28
black pepper, freshly ground36
white pepper, freshly ground28
cayenne pepper28
oregano, greek dried8
bay leaves, ground18
rosemary, ground48
sage, ground36
thyme, ground18

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