Chicken and Pork Seasoning

Many times when I look at the ingredients of a packet of seasoning there are so many additives, some of the names I have to look up on the internet to figure out what on earth they mean. I get lost in all these Latin or technical names and often wish the used terms we all understood.

I was looking up Citric Acid last night to see how it was used in a can of beans, I found out more than I wanted and it was scary. If you eat too much citric acid it allows your body to absorb aluminium more easily, not good. But there is worse there is another citric acid and it is still just called citric acid but it is made from the black mould that grows on the citrus fruit. To me that is beyond nasty.

So now that I have digressed from the recipe and most probably grossed you out I created a seasoning that is delicious the main salt component is the Massel vegetable stock powder, if you want to use less salt to your food add less stock powder or use a low salt stock powder. It is a delicious seasoning great on pork and chicken.

Chicken Seasoning 1a

All herbs are dried unless stated otherwise

  • 2 ½ teaspoons Massel Vegetable Stock Powder
  • 2 teaspoons Parsley Flakes
  • ½ teaspoon Thyme leaves
  • 1/3 teaspoon Oregano Leaves
  • 2 ½ teaspoon Garlic Powder
  • 3 teaspoons Onion Powder
  • ½ teaspoon Turmeric Powder
  • 1 ½ teaspoons (level) Masterfoods All Purpose Seasoning
  • 2 teaspoons Chives
  • ½ teaspoon Sage Leaves
  • ¼ teaspoon Rosemary

Mix all ingredients together. Use liberally on chicken and pork for a deliciously flavoured roast or chops, sprinkle on pounded chicken breast before making schnitzels.

I made this seasoning and used it on a Spatchcocked chicken on the inside and outside, the result was incredible and had everyone’s mouth watering.

I hope you enjoy it as much as we all did.

*Note* – The Massel vegetable stock contains salt, I am using it as my salt substitute, plus delicious flavouring; if this is too salty add less or go for a salt reduced stock powder.

 

 

Italian Style Self Saucing Chicken

I think almost everyone has heard of self-saucing puddings, the delicious sweetness and full flavoured desserts. That we could never get enough of as kids.  Although now that I am older they seem almost too sweet for my taste buds.

But did get me thinking on how I could make a chicken that was full flavoured, rich without being over powering. Also while roasting add to the flavours with the juices and tastes of the chicken it self, to create a fresh, salsa or bolognaise like quality.

 I don’t know how many people are out there that get recipes when their resting or sleeping. It is not unusual for me to wake up after having dreamed of an amazing dish. This is what happened with this chicken dish. I made it just for the home once and it was an immediate hit. So after a little tweaking and perfecting here is the dish.

I hope you enjoy it as much as we all did.



Italian Chicken 8

  • 1.5 kg – 2.0 kg Whole Chicken
  • ¾ – 1 cup roughly chopped Mushrooms or chopped peeled Baby Potatoes if you don’t like Mushrooms
  • 1 medium Onion, peeled and roughly chopped
  • 3 Cloves Garlic, peeled and finely chopped
  • 1 Spring Onion, thinly sliced
  • 1 Large Char-grilled Capsicums (bell peppers) Sienna Brand Jar
  • 1 x 410 gram can (14.4 Ounces) Crushed Tomatoes including juice
  • Masterfoods All Purpose Seasoning to taste (or your favourite seasoning)
  • 1 teaspoon Sweet Paprika
  • ¼ teaspoon Dried Oregano
  • ¼ teaspoon Dried Thyme
  • ¼ teaspoon Dried Basil
  • 2 teaspoons Brown Sugar
  • ½ cup Water
  • 3 teaspoons Chicken Stock Powder (depending on sweetness and acidity of tomatoes, you might not need all of it)
  • Salt to taste
  • Oil and/or Butter

In a medium frying pan cook the onions and the garlic until fragrant and just starting to colour. Remove and set aside.

Drain the char-grilled capsicums, and roughly chop. Put aside with the onions.

Add a little oil or butter; add the mushrooms or the potatoes and brown to deep golden brown.  Add the onions back and capsicums, the herbs, 1 teaspoon sugar, water, tomatoes, spring onion, about ½ to 1 teaspoon salt or to taste. Cook on medium heat stirring often.

At this stage the sauce is going to taste sour and acidic, what you’re looking for is a sauce that has mellowed almost to a fresh bolognaise sauce quality but still nice and chunky. This will take about 20 minutes. After the first 10 minutes have passed add the second teaspoon of sugar and 2 teaspoons of chicken stock powder. Cook for another 10 minutes, taste. If necessary add another teaspoon of chicken stock powder and a little more salt to balance the sourness and acidity. The cooking time is an estimate as some cans of tomatoes are more or sometimes less sour or acidic.

In the mean time using a heavy bowl place the chicken neck side down and breast side up in the bowl. Lift the skin gently near the cavity and slide a tablespoon under the skin, rounded side up; move it around to loosen the skin. Push it toward the neck end; be gentle and careful that you don’t make a hole in the skin, also make sure you don’t push the spoon out the neck end. Repeat with the other side of the breast.

Season the chicken on the outside with the Masterfoods All Purpose Seasoning back and front on the inside of the thighs and wings.

Stir the sauce and taste it, if it tastes fragrant and mellow (like something you would pour over pasta) take off the heat. Bring the sauce near the chicken.

Using a clean spoon and making sure you do not touch the chicken with it (In case you want to eat leftover sauce).  Pull the skin out a little and spoon 2 – 3 tablespoons of the mixture into each side of the breast. Then fill the cavity with the mixture. Pat the mixture under the skin so it’s evenly distributed.

In a medium to large roasting pan make a mound of the mixture and place the chicken on top.

Roast for 35 minutes per 500 grams or per pound. I used a 2 kg (4lb) chicken that took 2 hours and 20 minutes; a 1.5 kg (3 lb) Chicken will take 1 hour and 45 minutes. On 170°C (340°F) Fan Forced, 180°C (350°F) Conventional Oven.

The skin is going to get quite dark by the time its finished but not burnt, if your worried turn the heat down just a fraction. When you serve the chicken there will be a lovely sauce all around the chicken and it’s really delicious.

Serve, I hope you enjoy it as much as we have.

Chicken in a Japanese Style Dredge

Chicken In Japanese Dredge

Ingredients:

  • 1 kg (2 lbs.) Chicken Thigh Fillets
  • 2 cups Rice Flour
  • 2 cups Cornflour or Cornstarch
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder
  • 2 tablespoons Dried Chives
  • 2 tablespoons Dried Parsley
  • 2 tablespoons (well rounded) Paprika
  • 3/4 teaspoon Dried Thyme Leaves
  • 3/4 teaspoon Dried Oregano Leaves
  • 3/4 teaspoon Dried Sage Leaves
  • 1 1/2 tablespoons Masterfoods All Purpose Seasoning (or an All purpose seasoning you like)
  • 1 tablespoon GFresh Brand Yeeros Seasoning
  • 1 1/2 teaspoons Turmeric Powder
  • 4 -5 Eggs, beaten
  • 1 1/2 – 2 cups Plain Flour
  • 1/2 – 3/4 cup Water or Milk
  • 1 Large Freezer Bag or Zip Lock Bag
  • Oil for Deep or Shallow Frying

In a large bowl combine the rice flour and cornflour, add all the other herbs and seasoning, mix through thoroughly. Put aside for the moment. This rice flour mixture is more than what you need for this recipe, you can put the unused portion in an air tight jar and use later.

Fold the Bag down so the top of the bag is nice and clean, add the plain flour. Place the bag aside for now.

Remove any visible fat from the chicken and also slice any very thick parts and open it out to make it even thickness with the rest of the fillet. Repeat with the rest of the chicken. Sometimes I like to sprinkle a little Masterfoods All Purpose Seasoning on one side of the chicken.

In one bowl that is big enough to take the fillets add the beaten eggs. In an oval bowl or long bowl long enough to lay the fillets down add a cup full of the rice flour mixture.  Place a few fillets into the plastic bag with the plain flour, unfold and blow air into the bag then holding it closed tightly shake it about to coat the chicken with flour. Next dip the fillets into the beaten egg and then straight into the rice flour mixture. Cover the fillets with the rice flour and press down on the fillets, when you no longer have the beaten egg coming through, then you have enough rice flour mixture on the fillets. Repeat with all the fillets.

Heat oil in a deep fryer, you don’t want it too hot as you want to cook the chicken through. Add a couple of fillets at a time, don’t over crowd.  When cooking the fillets the coating goes through a soft stage and then a crispy stage, do not take the fillets out until they are crispy and be gentle when turning. Drain on absorbant kitchen paper.

Serve with vegetables or chips and a good gravy.