Poultry Spice

Poultry Spice is based on the tradition of herb-based spice blends used especially in oven dishes, stuffings, soups, and sauces prepared with chicken and turkey. In Mama Ram's recipe, sage takes center stage, while thyme, marjoram, and rosemary complement this distinct aroma with different herbaceous layers.

Sage forms the warm, dry, and slightly resinous body of the mixture. It imparts a familiar, distinct aroma, especially in roasted poultry and breaded stuffings.

Thyme adds a sharper, drier herbaceous quality, while marjoram balances this intensity with a softer, slightly sweet and citrusy character.

Rosemary, with its resinous aroma reminiscent of pine, gives the blend a long finish. Because it is a dense herb, it is used in moderation so as not to overpower the other components of the blend.

Celery seeds create a rich, slightly bitter, and appetizing base that is noticeable even in small quantities. Black pepper, on the other hand, leaves a dry and controlled temperature underneath the herbs.

Don't expect a bitter or smoky mixture. It has a sage-centered, herbaceous, warm, resinous, and slightly peppery profile. You can adjust the salt according to your recipe.

• Sage: Forms a hot, dry, herbaceous and slightly resinous main stem.
• Thyme: Adds a sharper, more vibrant, and slightly bitter herbaceous flavor.
• Marjoram: Balances thyme and sage with its soft, slightly sweet, and citrusy aroma.
• Rosemary: Provides an intense, resinous top note reminiscent of pine.
• Celery Seeds: Create a dense, appetizing, slightly bitter, and earthy depth.
• Black pepper: Leaves the mixture dry and with a controlled temperature at the end.

Poultry Spice initially displays the herbaceous character of sage, thyme, and marjoram. Then, the resinous aroma of rosemary becomes prominent; the finish leaves an intense, dry, and slightly sharp trail of celery seeds and black pepper.

• Whole Chicken and Turkey: Before baking, it can be mixed with oil and rubbed onto the skin, and if possible, under the skin.
• Chicken Pieces: Can be used as a seasoning for baking, pan-frying, or grilling on thighs, drumsticks, wings, and breast meat.
• Duck and Other Poultry: In fatty poultry meats, the dry, herbaceous notes of sage and rosemary provide balance.
• Meatballs and Burgers: Can be added directly to chicken or turkey mince.
• Soups and Stews: Chicken broth can be used in chicken noodle soup and poultry stews with vegetables.
• Fillings: It gives a classic herbal character to fillings such as bread, rice, chestnut, or mushroom fillings.
• Sauces and Gravy: Small amounts can be added to chicken broth, butter, or cream-based sauces.
• Rice and Grains: Can be used in recipes for chicken pilaf, bulgur, couscous, and wild rice.
• Baked Vegetables: Compatible with potatoes, carrots, pumpkin, sweet potatoes, cauliflower, and mushrooms.
• Legumes: White beans, lentils, and chickpeas, in particular, can add a grassy depth to dishes.

For 500g of chicken or turkey, you can use 2–3 teaspoons of Poultry Spice mixed with 1–2 tablespoons of oil. Marinating in the refrigerator for 30 minutes to 4 hours is sufficient.

For a whole chicken weighing approximately 1.5–2 kg, combine 1–1.5 tablespoons of the mixture with oil and spread it on the outside and under the skin of the chicken.

For four servings of soup or stew, start with 1–2 teaspoons ; for 500g of roasted vegetables, start with 2 teaspoons ; and for fillings, start with 1–2 teaspoons for approximately 500g of filling .

Since dried herbs can easily burn directly over high heat, moisten the mixture with oil when frying or grilling. Leaving them on high heat for too long can create a bitter, burnt taste, especially with sage and rosemary.

Marinate the poultry in the refrigerator; do not use any marinade that has come into contact with raw meat as a serving sauce without separating it. For safe cooking, it is recommended that the internal temperature of the thickest part of the poultry reaches 74°C .