Friday, June 21, 2013

Jazz Up Your Chicken (or Fish) with The Critical Mom

If the kids are tired of the same old garlic salt on their chicken drumsticks, or if your husband yawns at the sight of your whole-lemon-stuffed-in-the-bird with garlic and rosemary special, then here's an answer to the problem that is easy enough for Peg Bracken:

The Oil and Vinegar herbs and rubs collection.  Oil and Vinegar is a growing chain--they started in the Netherlands, they're conveniently located at our local train station in Germany, and they have a number of stores in a number of U.S. States.

So here's the latest:

Rinse chicken drumsticks (or breasts, or a whole bird) and pat dry.  Arrange in smallish pan, so that the juices surround the bottom of the bird rather than dispersing and burning while the chicken is in the oven.

Take a spoonful or two of the Oil and Vinegar brand Tzatziki mix and sprinkle it over the chicken.  Add a little sea salt--not much, since the Tzatziki mix includes some salt.
Sprinkle on a bit of Lemon Pepper mix over the bird and shove it in the oven.  

Alternatively:  Instead of the Tzatziki mix (or on top of it) use their Wild Garlic mix. Or their Australian Bush Mix.  Browse their collection; it's way better than plain ole garlic salt.

Try cooking this on fairly low heat--160ºC (320ºF) for 90 minutes.  If you're in a hurry, put the oven to 180ºC or 360ºF for about an hour--the chicken should be crisp, not burned.

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