HOMEMADE POULTRY SEASONING
Making your own poultry seasoning is easy. This classic version features an aromatic blend led by sage and thyme. Feel free to adjust the quantities to suit your own tastes -- say, dialing up the thyme to replace some of the sage (or vice versa).
Provided by Food Network Kitchen
Time 5m
Yield about 3/4 cup
Number Of Ingredients 7
Steps:
- Combine the sage, thyme, celery seed, marjoram, black pepper, nutmeg and cayenne pepper, if using, in a medium bowl. Store in an airtight container for up to 6 months.
DRY RUB FOR PORK AND POULTRY
Make and share this Dry Rub for Pork and Poultry recipe from Food.com.
Provided by Mrs. Hughes
Categories < 15 Mins
Time 5m
Yield 9 ounces
Number Of Ingredients 10
Steps:
- Mix it all up.
- Sprinkle on the rub.
- Pat it down.
- Start smoking.
Nutrition Facts : Calories 28.2, Fat 1, SaturatedFat 0.2, Sodium 285.9, Carbohydrate 5.6, Fiber 2.8, Sugar 1.1, Protein 1.3
_POULTRY: TO TRUSS
Number Of Ingredients 0
Steps:
- Place the bird breast-side up. Take a length of clean white string slip it around the back, then under and around the wings. Cross the ends of the string at the tip of the breastbone and pull them taut to hold the wings down. Then loop one end around each leg and tie securely.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
_DUCK, COOKED: TO CUT UP
Number Of Ingredients 0
Steps:
- Cut off the legs at the thigh joints, the wings at the shoulder joints. Split duck in half along the backbone. Carefully separate breast meat from bone, using a cutting and tearing action. Cut breast meat in 2-inch strips. With a cleaver, chop legs and upper wings in 2-inch sections. To serve: Place neck on platter. Arrange wing, leg and breast sections to approximate original shape of duck.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
_POULTRY: TO SUSPEND AND DRY
Number Of Ingredients 0
Steps:
- If the bird is intact, suspend it by its neck, using clean white string. Otherwise, suspend the bird by its tail section, using a curtain hook or similar wire device to support it. Hang in a cool, airy place to dry, with a drip pan underneath.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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