Sign up for the Weekly Newsletter to receive all the new recipes, DIY projects, and tips straight to your inbox each week! I have written several posts sharing how to make your own spice mixes. I make my own pumpkin pie spice because it is so easy to make with spices that I already have in my pantry. I grow all of the herbs to make poultry seasoning except for the celery seed in my herb garden. The great thing about making your own spice mixes is that you can tailor them to suit your taste.
Brush the turkey or chicken with olive oil, then sprinkle the poultry seasoning mix over the bird until their is a light layer of spices coating the entire surface area. I just printed your ingredient list and taped it to my almost-empty jar of purchased poultry seasoning. Thank you, I have recently been searching for information about this topic for ages and yours is the best I have discovered so far.
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Flour: Place enough flour in a shallow (but wide) baking dish so that you have plenty of room to toss each piece of chicken so that it gets fully coated with flour. Eggs: Beat 2-3 eggs, depending on your batch size, and pour into another shallow baking dish.
Seasoning: Sure you seasoned the flour, but a little kick on top is the stuff of champions. Check your inbox every 4-6 weeks for delicious recipe ideas, quick tips and healthy inspiration. Roll chicken first in the egg mixture and then roll in the flour mixture to coat all sides.
Bake until the cheese is melted and the chicken is cooked through, approximately 5 minutes. To serve, top each chicken piece with Chunky Tomato Sauce and season with additional salt and pepper to taste.
Around My Family TableI believe getting together around the supper table is important for all families. I had grand plans to make a tasty leftover recipe for y’all with our rotisserie chicken. Disclaimer: This recipe is in partnership with Gold’n Plump® and I was compensated for my recipe. Most of the recipes on AMFT will be gluten free, dairy free, and egg free due to my allergies starting in Jan 2013; however, you will find archives of my traditional recipes too. Prepare your roasting pan by placing sliced lemons in it to form a base or platform for the chicken. Place the chicken breast side up (that’s the more meaty side as opposed to the more bony side) on top of the lemon slices, and slide it into the oven. When you’re pretty sure the chicken is done, remove from oven, cover with foil, and let sit for 10-15 minutes before carving. Step 3: Place into the oven and bake at 350 degrees for about 25 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees). September 13, 2009 By Sarah Tennant If you’ve never tasted the delights of real chicken stock, you might wonder if it’s worth the time and effort to make. Subscribe to Untrained Housewife's Newsletter for your free copy of The Seven Principles of Intentional and Self-Sufficient Living book. Another spice mix that I make to use through out the holiday season is poultry seasoning mix.
So there is no reason for me to buy a spice mix when I can just buy a small amount of celery seed and make the seasoning myself.

You might want to start with a half batch of this poultry seasoning mix and then adjust it to your preferences. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. Before placing chicken strips in the flour, make sure to season it with salt, pepper and a dash or two of cayenne pepper so that pieces are well spiced from the inside out. Sprinkle with a little more salt and pepper, toss with fresh chopped herbs like thyme, tarragon or chives for a distinct upscale flair or take on some heat with the addition of chili powder or fajita seasoning. Preheat grill to medium. Remove chicken from packaging and dry thoroughly with paper towels. Stuffing makes the chicken take longer to cook, and by the time the insides are done, the outsides are dry like paper.
In a large bowl, mix with JUST ENOUGH olive or vegetable oil to coat, but not be pooling in the bottom of the bowl. Poke around on BNOL for inappropriate slices of life, laughter, family, food, books, and lots lots more.
In a pie dish or shallow plate combine breadcrumbs, parmesan cheese, thyme, parsley, oregano, and paprika. Add chicken and cook until the chicken is browned on one side, flip and cook until browned on the other side (do not cook all the way through). During the last few minutes of cooking top each chicken breast will shredded mozzarella cheese.
However, this recipe requires next to no maintenance, and uses up scraps left over from chicken dinners. Untrained Housewife grants non-exclusive use of one photo and up to 50 words quote from any post with attribution and link back to the original post on this site.
You don’t have to grow your own spices to make this poultry seasoning mix; chances are you have most of the ingredients in your spice cupboard already. Before moving on to the next stage, make sure to allow excess egg coating to drip off so that each piece is evenly coated. For a Southern twist, cornmeal is a great choice; then again matzah meal, butter cracker crumbs and cornflakes could turn out to be your favorite. I was a grownup, with an apartment (well, a bedsit with a bathroom down the hall), that boasted a teeny tiny kitchen that was crowded when one person and a dishcloth stood in it. Generously season with freshly ground sea salt and black pepper, garlic powder, onion powder, and paprika. If you are not familiar with chicken parmesan, it is breaded chicken baked and topped with marinara sauce and mozzarella cheese. In another pie dish or shallow plate add the flour and in yet another pie dish or shallow plate add the beaten egg. The resulting stock is not only far tastier than powdered stock, but MSG-free and full of calcium, gelatin, and other nutritious goodies. The key is making sure whatever crumbs you choose are small and uniform so they can adhere to the egg-washed chicken evenly. Add strips to oil when it just begins to smoke then turn heat to medium, carefully turning with a spatula until all sides are evenly colored, adding more oil as needed to make sure strips are browning, not burning.
This recipe does require a little bit of work breading and preparing the chicken for baking but it is well worth it. How to Save Chicken for Stock The goodness of chicken stock largely comes from the bones, which release marrow and gelatin after long cooking. Learn how to make chicken fingers and watch your TV room turn into the hottest ticket in the hood. Coat one piece at a time and line up on a clean plate to prevent the coating from getting gummy and pieces from sticking together while you prepare to pan fry.

Remove to a clean plate or transfer to a foil-lined pan and keep warm in a low oven while cooking additional batches. This dish is typically either baked or fried in the pan but I prefer a combination of both.
Dredge the chicken first in flour, then dip in the egg, and then dredge in the breadcrumb and parmesan mixture. Save whole chicken carcasses after a roast, or keep the nibbled drumsticks and wings from family meals. Place your lemon or orange inside the bird, along with the fresh herbs you’ve chosen. The breaded chicken is first browned in oil and then placed into the oven to finish the cooking process. But, just like anything else, with a bit of practice and intuition, you too can master a perfectly roasted chicken.
Chicken stock should be made as soon as possible with fresh bones: however, if you’d prefer to save them up to make a large batch, you can keep the bones and trimmings in a ziploc bag in the freezer. Watch the first few cycles around to make sure the chicken doesn't move and everything is working. Cook chicken 20-30 minutes per pound of chicken.
Roasting Chicken Bones Before Making Stock Chicken bones and scraps can be turned into stock simply by tipping the bag into a pot of water and simmering.
However, the flavour and colour of chicken stock is greatly improved by roasting or browning the bones first.
When browned, use a clean hammer to break the bones into smaller pieces – this helps to release the marrow. How to Cook Chicken Stock The key to good stock is long, slow cooking rather than hard boiling. Add the chicken scraps and bones to a large quantity of water, enough to fill the pot two-thirds full. Adding vegetable trimmings and herbs gives chicken stock a more complex flavour: however, to avoid bitterness it’s best to add these during the last few hours of cooking. Cover and simmer the stock very gently for twelve hours on the stovetop or 24-36 hours in a crockpot.
By the end of this time the stock should be significantly reduced in volume and a rich golden colour. If you notice the stock has turned to jelly after cooling, don’t panic – gelatinised stock is a sign that all the goodness has been extracted from the bones. Freeze the stock in ice cube trays if you plan to use small quantities, muffin trays for slightly larger quantities or ice cream tubs for large portions.
If freezer space is at a premium, simmer the chicken stock with the lid off until it has reduced to half its volume. This reduced stock can be frozen and later thawed out quickly by reconstituting with boiling water.
How to Use Chicken Stock Homemade stock is delicious as a base for soups, and gives a delicious hearty, meaty flavour to vegetarian soups in particular.
Chicken stock can also be used to cook rice and risotto, form the basis of sauces and gravies, thin baby food, and cook lentils. Families who are trying to cut down on meat consumption can use chicken stock in vegetarian dishes, giving a meaty “feel” to the meal without actually purchasing more chicken.
For people who are trying to lose weight, well-flavoured stock drunk by itself as broth is a nutritious way to start a meal.

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