Poultry/Chicken seasoning

SandwichShortOfAPicnic

SandwichShortOfAPicnic

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The Late Night Gourmet said:
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I visited Holland, Michigan, last week for the annual Tulip Festival. Holland has a lot of residents from the homeland, and so there are quite a few excellent Dutch things...like tulips and gouda. The unseasonably warm temperatures caused the tulips to bloom a bit earlier than usual, though they still looked (and smelled) amazing. And, the varieties of gouda were mind-blowing. I didn't want to scare my family with the truffle or dill infused gouda (though maybe another time). Smoked gouda has always been a favorite of mine, so the decision was easy.

This is a bit like an Alfredo preparation, with gouda instead of parmesano reggiano, though there are other differences. Most importantly, everyone in my family liked it! This is very unusual from a group that can't agree on anything, so I will certainly make it again.

Ingredients

2 pounds chicken breast
Chicken seasoning (I used Chupacabra Chicken Seasoning)
2 tablespoons bacon grease
1/2 onion, diced
4 garlic cloves, minced
8 ounces cremini ("baby bella") mushrooms, sliced
1/2 cup butter (1 stick)
3/4 cup cream cheese
1 cup smoked gouda, grated
1/2 cup chicken stock
2-3 tablespoons cornstarch
3 green onions, cut in small pieces
Salt as desired (it's pretty salty as-is)

Directions

1. Trim chicken breasts of fat. Cut into 1 inch (25 mm) chunks. Season with chicken seasoning and refrigerate for at least 4 hours.

2. Melt bacon grease in a pan on medium heat, and saute onions until softened. Add garlic and cook for another minute, stirring frequently to avoid burning. Add mushrooms and cook until liquid is released, about 2 minutes. Melt butter in the pan, then add chicken pieces. Stir occasionally, until chicken is cooked through.

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3. Stir cream cheese and gouda into the pan.

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4. Stir in cornstarch if desired, and cook until thickened. Add salt if desired. Stir in green onions, and serve over egg noodles.

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One question, what is 'chicken seasoning'?
Over here chicken seasoning isn't much of a thing but the ones you see tend to be sugar, salt and paprika or some other flavouring.
I clicked the link but my virus software (which never alerts me) said it's not happy!
 
SandwichShortOfAPicnic said:
One question, what is 'chicken seasoning'?
Over here chicken seasoning isn't much of a thing but the ones you see tend to be sugar, salt and paprika or some other flavouring.
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That's a great question...here, we have plenty of things called "chicken seasoning" that do enhance the flavor of the chicken, but I never thought about what goes into that seasoning before. All of them seem to have a blend of onion powder, garlic powder, paprika, sugar, and salt. Most also add turmeric, but I think that's mostly for coloring.
 
Powdered/dry poultry seasoning is what I think of for a quick seasoning. When I make poultry and I want a fresh flavor I start with fresh onion, parsley, rosemary, sage, and thyme, salt, ground pepper plus a good shake of poultry seasoning.
 
TastyReuben said:
When I make chicken pot pie, I use a lot of poultry seasoning (I blend my own) - poultry seasoning has a very distinct fragrance, and whenever I smell it, I think “chicken pot pie!”
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To me, poultry seasoning is Thanksgiving Turkey, gravy and stuffing. :bravo:
 
Here’s a typical container of poultry seasoning here, very common spice blend, available at just about any grocery store:

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Walmart

Any poultry seasoning I’ve ever used has smelled predominantly of thyme. It’s quite aromatic and a little goes a long way.
 
Mccormack and Bell's look like they're just the herbs and spices without the other ingredients (the extra ingredients in some I've looked at this morning I wouldn't be interested in having), they both look closer to a homemade mix, is that right?

Not that I'm adverse to the occasional bit of MSG or salt n sugar (yum yum) but I don't like paying spice prices for salt n sugar. Prefer to add that part myself.
 
SandwichShortOfAPicnic said:
Equal amounts of each?
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No, but it’s an easy formula to remember. I’ll post up a recipe later today.

SandwichShortOfAPicnic said:
I don't like paying spice prices for salt n sugar. Prefer to add that part myself.
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That’s what initially got me to make these spice mixes at home - the store-bought ones are usually too high in salt, sugar, or some kind of filler, like flour or cornstarch.

I generally have everything on hand anyway, so I make them myself now.
 
TastyReuben said:
No, but it’s an easy formula to remember. I’ll post up a recipe later today.
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Thanks

TastyReuben said:
That’s what initially got me to make these spice mixes at home - the store-bought ones are usually too high in salt, sugar, or some kind of filler, like flour or cornstarch.

I generally have everything on hand anyway, so I make them myself now.
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Ditto.
 
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