Guest Author - Sandie Jarrett
This tangy blend of herbs is just right for roast chicken, fried chicken, or most any chicken or poultry dish where you want flavor – not heat. It also makes a delicious seasoning for chicken gravies and pan sauces. You'll find yourself using this one over and over again.
Makes 2/3 cup
2 tablespoons Onion Granules (or 1 tablespoon Onion Powder)
2 tablespoons Garlic Granules (or 1 tablespoon Garlic Powder)
2 tablespoons dried Sage leaves, rubbed or whole
2 tablespoons dried Thyme leaves
2 tablespoons dried Parsley leaves
Combine all of the ingredients in a bowl and blend. Put in containers with a tight fitting lids and store in a cupboard, away from heat and light. Shake or stir to re-blend before each use.
For a finer texture, pour all ingredients in a food processor and pulse several times. I have an inexpensive electric coffee grinder that I use exclusively for grinding herbs and spices. It is handier to use than a bulky food processor and just requires a quick wipe with a paper towel to clean!