What's the best spice for oven chicken?
Salt
AND Pepper
chicken seasoning
SaltPepperThyme or OreganoPaprika
Good suggestions above. Also garlic, lemon, dijon mustard, cream, butter, white wine, tomato gravey, brown gravy, white pepper, garam masala, ginger, maple syrup et al.Chicken is almost unpossible to eff up provided you don't overcook or burn it.
>>21637839Learn what a spice is retard
>>21637767pepperthymerosemarysagemarjoramgarlic powderpaprika
Gochujang
>>21637840Numbskull spotted
>>21637943vegan detected
Tofu
>>21637767They're all good.If you have to pick one, >>21637809If you're going for a mix, a lot of prefab >>21637821 are goodI grow rosemary, sage, thyme, and oregano. These are pretty good as is, but garlic, salt, and pepper help. Sumac, coriander or even lemon zest helps brighten it up.Paprika of any kind is great with roast chicken. Sweet and hot paprika with some coriander, lemon juice, oil/butter (clarified or melted), garlic and an optional smattering/under layer of onion, piri piri, sugar/molasses, worcester and malt vinegar is a pretty solid mix. Makes a great base for portuguese chicken, or an easily jarred up base for something a bit more Asian (works well with any combo of ginger, soya, tamarind, cilantro, lime, orange, peanut, curry pastes or powders, more cumin, ajwain or nigella).
Cum
>>21637941NTA but gravy, butter, tomato, wine and mustard etc aren't spice. They all work well with chicken but they're not spice.
I like Tony’s when I’m feeling lazy Salt, pepper, and paprika - use a mix of powdered peppers if you want to get fancy - otherwise There’s nothing wrong with the thyme and rosemary and all that seasoning but I rarely do that
>>21637767I learned about this Chinese spice called "sand ginger" or "lesser galangal" recently. It's not ginger or galangal, it's a different species altogwther. The flavor is far closer to white pepper than ginger, spicy and earthy, but way more aromatic and complex than white pepper.Anyways, it's commonly used on chicken or fish, and I can totally see why after trying it a few months ago. I steamed some chicken thigh chunks in a simple marinade with like 2 tsps of the fresh powder I ground myself from the dried roots. It was awesome, and I've found myself craving it again a few times since. It works great as the dominant aromatic with poultry, but I could see it working well with other western spice blends too perhaps in a white chicken chili or a french braised chicken dish.
>>21638016
>>21638019>President Brand>LauMaos
>>21637767garlic powder, onion powder, salt, pepper, smoked peprika, cayenne pepper are good on almost every piece of meat. Also whatever is in oldbay, that stuff is amazing.
>>21637767My mix>1tbspItalian seasoning>1tspparsleygarlic powderonion powderblack peppercayennepaprika>1/4tsptumericcumincelery saltground gingert. smoker
>>21638141most of the same with celery salt, powdered bay leaf, mustard powder, and some back-end curry spices (ginger, cardamon, clove)
>>21637767soap
PaprikaGarlic powderLight soy sauceDark soy sauce
>>21637831>PaprikaActual retard detected>>21637839You must really hate the taste of chicken. You also have shot taste.
>>21637767If you are making it in an air fryer then nothing is going to make it decent so it's a waste of time to talk about. Learn to cook and stop being a lazy piece of shit.
>>21638276The question was "What's the best spice for chicken?"If you prefer plain chicken, you should be in that thread.
Apple cider vinegar
>>21638369not a spiceslows browning and crisping
>>21638373Adds hydration and flavor. If you dehydrated it then it would be a spicy so it's still a spice, a liquid spice
>>21638394all the dehydration in the world won't make it a fruit, flower, seed, bark, latex/resin, or root.
>>21637767So I was always seasoning my roast chicken from my spice rack in a dumber of different ways depending what mood I was in, and then one day I bought pickerel as an impulse buy and I just keep using it now. They just really fucking nailed it, it's perfect.It's made from standard household spices (salt, paprika, onion powder, garlic powder, thyme, bæ leaf, etc) but they got the proportions just right. Its like magic.
>>21638419Spices are what goes on the food
>>21638424all spices are seasonings but not all seasonings are spices
>>21638424>>21638427in culin'ry terms doesn't seasoning refer to salt specifically?
>>21637972>nigellaI'll definitely take that with my chicken
>>21638433Specifically? No. Anything that seasons is a seasoning. Vinegar, soya sauce, salt, and worcestershire sauce are examples of seasonings that are not herbs or spices. You'll see "Seasoning mix" on most prefab mixtures because they either contain salt, or a mixture of herbs and spices. Straight spice mixtures are fairly rare.Herbs are leafy bits of plants, like rosemary or basil.Spices are the other bits of plants like berries (allspice, paprika), roots (ginger, turmeric), resins (asafoetida), bark (cinnamon)
>>21637767Haven't cooked with it myself but I ate some chicken with cumin and it was delicious.
>>21637767salt and pepper. once its out, you toss it with nandos peri peri
>>21637998Mustard and white pepper are definitely considered spices.
>>21637767adobo
This is
>>21638433Yes, according to Escoffier in classical French Haute cuisine, "seasoning" refers to adjustments of salinity, acidity or piquancy. Any other ingredients used for flavoring are "aromatics".So when a recipe says "season to taste" they're referring to salt, lemon, vinegar, cayenne or peppercorn. Dialing in those parameters is an independent variable to other spices, herbs or flavorful ingredients.
>>21639173>Yes, and here's a paragraph telling you why not.
>>21639173I like this distinction actually, makes sense and explains the centuries-olde bond between saltenpepper as a nearly consistent accompaniment
>>21637767Asafoetida
I like tandoori
>>21637767silphium
ALL of this is precisely why you never ask for the "best" of anything because no such thing exists.a sure fire way to tell a poster is retarded is when they ask for the "BEST" thing.
I have never had a reason to season my boiled chicken. Meat like chicken and well... all meat really already comes with seasoning and sodium in the meat. The problem with people today is they overseason and go out of their way to "spice things up" and "make unique" and I watch and listen to them sometimes and it's a real mental illness and obsession. Start with quality meats not whatever is the lowest price per pound. Learn how to cook them in a few different ways pick the way you like. That's it. Want to add a little salt because you boiled some of it out? Have at it. But don't go masking the damned meat and burning out your taste buds in the process.
>>21641288>>21641276Pullum Parthicum (Parthian Chicken)>3lb whole chicken, spatchcocked>1 cup semi-dry white wine (pinot grigio)>1tsp lovage (sub 1/2tsp celery seed) >1tsp caraway seed>1/2tsp long pepper (sub black pepper)>3/4 tsp silphium (sub asafoetida/hing) >2-3Tbs garum (sub nuoc nam fish sauce)>1/2 tsp salt>1Tbs olive oilMix sauce, pour all over chicken, bake at 190C/375F for an hour, or until probe thermometer reaches temperature.Very interesting, exotic flavor profile. Balanced, complex, aromatic and savory.
>>21641328>>21641288these niggas hoardin silphium again2-3 tablespoons of fish sauce? On soggy-skin chicken? In the northeast of Iran in the 3rd century? You're a madman!
>>21637767salt pepper and garlic. That's all you need for literally any type of meat including poultry
Good chicken needs nothing added to it
I always go to Publix to get my bone in children and it costs half as much as other places
>>21643140>my bone in childrenWhat did he mean by this?
>>21637767Generally I use salt, pepper, garlic, apple cider vinegar or lemon juice and thyme if I have it fresh
