Recipe: Spices for poultry

Name: Spices for poultry
Prep time: 5 min
Total time: 5 min
Ingredients: In the kitchen of every good restaurant, one prepares in advance a seasoning that is used for roasted meat and/or for terrines ('pâtés')in order to enhance the taste of them.; Each chef has its own seasoning recipe which, of course, is better than the one of the others !; Below is mine, not too strong.; Put in a blender (you can adjust the quantities to your own use so that you can store it but keep the proportions):; 500 grams of table salt; 55 grams of ground white pepper; 15 grams of nutmeg powder; 10 grams of paprika; 5 grams of dry oregano; 5 grams of rosemary

By chef patrick Asfaux 4.7/5 (6 reviews)

Prep 5 min

Total 5 min

The blend rests for 15 days in an airtight container so the aromas meld together. You prepare two boxes in advance and refill as needed. Your poultry will gain a depth of flavor rarely found outside fine dining.

Ingredients

In the kitchen of every good restaurant, one prepares in advance a seasoning that is used for roasted meat and/or for terrines ('pâtés')in order to enhance the taste of them.
Each chef has its own seasoning recipe which, of course, is better than the one of the others !

Below is mine, not too strong.

Put in a blender (you can adjust the quantities to your own use so that you can store it but keep the proportions):
500 grams of table salt
55 grams of ground white pepper
15 grams of nutmeg powder
10 grams of paprika
5 grams of dry oregano
5 grams of rosemary

Step-by-step directions

1 Mix during 1 minute so that all spices are well blended (if you do it with the hands, you will sneeze a lot !)

2 Sift the blend in a sieve, put in hermetic boxes and store in a dry cupboard at least during 15 days so that the fragances merge well

3 Prepare 2 boxes and make a new preparation when the first box is empty...

When you guests will find that your poultry has a taste and a fragance only found in good restaurants, tell them that this is a family secret ...

A chef's advice

Skip plain black pepper on your poultry. This homemade blend relies on subtle nutmeg, supported by white pepper and a touch of paprika. Dust it on roasted chicken with high heat for a caramelized crust that plays with the spice notes. Pair with a dry white Burgundy like Meursault or Montagny: the acidity awakens the spices without overwhelming them. For sides, steamed potatoes and crisp cornichons keep it simple, letting the meat shine.

Frequently asked questions

How long does this spice blend keep in a sealed container?

At least 2 to 3 months when stored dry, away from light and humidity. Aroma fades slightly after 4 months. Use an opaque airtight container. If you prepare two boxes at once, starting the second one in parallel gives you time to finish the first before it weakens.

Can you replace white pepper with ground black pepper?

Yes, but the result shifts. Black pepper brings more bite and leaves visible specks. White is more discreet and blends into the seasoning. If you only have black, reduce to 45 grams, otherwise the blend becomes peppery all at once.

Why sift the blend through a fine sieve after blending?

To remove small clumps and aerate the mixture. A fine sieve homogenizes the texture and prevents salt balls or nutmeg chunks that concentrate too much. This ensures even distribution across your poultry.