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.
- 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.
|paprika, smoked Spanish||60|
|black pepper, freshly ground||36|
|white pepper, freshly ground||28|
|oregano, greek dried||8|
|bay leaves, ground||18|
12/14/2020 – We liked the above mix so made another batch. It made a quart plus refilled the SS shaker can.