Citric Acid Free Poultry Seasoning
Making your own spice blends from scratch is one of the smartest moves you can make when you're navigating a citric acid sensitivity, because so many store-bought seasoning mixes sneak in anti-caking agents, natural flavors, or preservatives that can hide problematic additives. This blend keeps things beautifully simple — just six pure dried herbs and spices, nothing more. Sage leads the way with its earthy, slightly peppery depth, while thyme and marjoram bring a gentle floral warmth that's classic in any poultry dish. A touch of rosemary adds a piney backbone, and the pinch of nutmeg gives the whole blend a subtle, almost cozy complexity that makes roasted chicken or turkey taste genuinely special. The instructions even walk you through crushing the rosemary by hand so the texture stays consistent throughout — a small step that makes a real difference in how evenly the seasoning coats your meat. Once it's mixed and jarred, you've got up to six months of worry-free seasoning ready to go whenever you need it. It's the kind of pantry staple that, once you make it yourself, you'll never want to buy pre-made again.
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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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