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spice essentials: chicken dust

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I have been going through my old recipe file cabinets, looking at old memories, when I came up with this nugget. It is an old poultry spice recipe that one of the chefs at Diamond Jim’s came up with, when I worked there… many years ago. It did not have a name attached to it, so I decided to call it Chicken Dust. It has flavor notes of savory, heat, and a soupçon of sweet. I made up a batch, and it tastes just as good as it did… All those many years ago. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For spice essentials: chicken dust

  • PLAN/PURCHASE
  • 2 Tbsp
    dehydrated onions, ground to a powder
  • 2 Tbsp
    garlic powder
  • 1 Tbsp
    lemon/pepper spice
  • 1 Tbsp
    dried sage
  • 1 Tbsp
    white pepper, freshly ground
  • 1 Tbsp
    dried savory
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    dried parsley flakes
  • 1 Tbsp
    dried thyme
  • 1 tsp
    celery salt
  • 1 tsp
    coconut sugar
  • 1 tsp
    mace
  • 1 tsp
    cayenne pepper

How To Make spice essentials: chicken dust

  • 1
    PREP/PREPARE
  • 2
    I have two ways to prepare this spice: 1. Stick all the ingredients into a spice blender, and GRIND-BABY-GRIND, until it is literally dust. 2. Mix all the ingredients together but leave them in their natural state. I use the first method, when I am using them in something like a chicken soup, stew, or a braise. By grinding them up, it helps them to release their flavors. I use the second method, when I am concerned about presentation. For example, sprinkling them on a couple of bone-in, skin-on chicken thighs, as my main photo suggests.
  • 3
    Contrary to its name, Lemon/Pepper spice contains a significant amount of sodium. If you are on a low-sodium diet, you could leave it out; however, it is important to the recipe’s overall flavor. So, here is a suggestion. Take the zest from a medium-sized lemon and mix it with about a teaspoon of freshly-ground black pepper. Preheat your oven to 200f (95c), and then turn it off. Put the lemon zest on a parchment-lined baking sheet, spread out the lemon zest, and pepper. Then, place into the oven for an hour or so. That will give you dried lemon/pepper spice, but without the sodium.
  • 4
    Making your own spice mixes has a lot of advantages. For example, you think you would like this recipe, but you cannot stand mace… leave it out. Or, you LOVE mace… add more. You are in control. Another good thing is that you know exactly what is in the spice mix. Again, you are in control. Finally, it gives you a way to use spices that you have stuck in your cabinet. For example, you purchased a bottle of mace for a specific recipe, and you know you may never use it again. One-hundred years from now that bottle will still be up there, mocking you. By creating your own mixes, you can use those spices to create awesome stuff.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Mix all of the ingredients together.
  • 7
    Store in an airtight container, in a cool/dry place.
  • 8
    Sprinkle on chicken (skin on or off) before cooking, baking, or BBQing.
  • 9
    PLATE/PRESENT
  • So yummy
    10
    I usually have some at the table for use while eating. Enjoy.
  • 11
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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