Chestnut Free Poultry Seasoning
Making your own poultry seasoning from scratch is one of those small kitchen moves that pays off every single time you reach for it. This blend layers dried sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg into something deeply aromatic and warmly savory — the kind of mix that makes a roast chicken smell like an absolute event. Store-bought seasoning blends can be a real gamble when you're navigating specific dietary needs, since shared production lines and vague "spice blend" labels leave a lot of room for unwanted surprises. Mixing it yourself means you know exactly what's in the jar, full stop. The technique is as simple as it gets — stir everything together, crush the rosemary a little if it's coarse, and you're done in under five minutes. Stored in an airtight container in a cool, dark spot, this blend stays fragrant and ready to go for up to six months. Rub it on chicken, stir it into stuffing, or fold it into a savory gravy — it's endlessly useful and completely yours.
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Learn more →Ingredients
12 servings
- 2 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp dried marjoram
- 1 tsp dried rosemary
- 1 tsp black pepper
- ¼ tsp ground nutmeg
Instructions
- 1
Combine the dried sage, thyme, marjoram, rosemary, black pepper, and ground nutmeg in a small bowl and stir until evenly mixed.
- 2
If the rosemary leaves are coarse, crush the finished blend briefly between your fingers or with the back of a spoon until the texture is uniform and the rosemary is broken into smaller flakes.
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