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Old 04-30-2009, 01:28 PM   #1
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Fresh Thyme

So I have some leftover fresh spriggs of thyme, and I'm not sure what to do with it. It was origionaly bought for a chuck roast, but can it go with chicken, potatoes, or a veggie dish? What other herbs/ spices would it go with?

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Old 04-30-2009, 01:40 PM   #2
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When we roast veggies we add fresh thyme evoo,rosemary.salt and pepper. It's wonderful with roast chicken and I add some to my ravioli sauce.. I even add some to stew.
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Old 04-30-2009, 01:47 PM   #3
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I like a little thyme in cooked carrots.
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Old 04-30-2009, 01:48 PM   #4
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i use thyme with pork
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Old 04-30-2009, 02:43 PM   #5
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I like it with pork, too. Here's a recipe I posted: Grilled or Broiled Pork Chop Dinner

Thyme and sage together = poultry seasoning, so that's definitely a good combo for chicken Oil up some boneless chicken pieces, sprinkle with thyme, salt and pepper, and roast till temp = 160*F.
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Old 04-30-2009, 03:10 PM   #6
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Good in clam chowder. Goes well with rosemary. Makes a nice salad dressing when combined with vinegar, oil, garlic and some hot and/or sweet red peppers..
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Old 04-30-2009, 03:15 PM   #7
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Quote:
Originally Posted by GotGarlic View Post
I like it with pork, too. Here's a recipe I posted: Grilled or Broiled Pork Chop Dinner

Thyme and sage together = poultry seasoning, so that's definitely a good combo for chicken Oil up some boneless chicken pieces, sprinkle with thyme, salt and pepper, and roast till temp = 160*F.
i always use dry poultry seasoning on my pork if i don't have fresh thyme, rosemary and sage.

fresh thyme (and fresh sage and rosemary if you have them) mixed with soft butter under the chicken or turkey breast skin. then roast yummy!!
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Old 05-04-2009, 11:42 AM   #8
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It makes a perfect partner to courgettes, either in soup or fried.
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Old 05-04-2009, 12:37 PM   #9
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I cannot imagine cooking without fresh thyme. In season, I pick some and use it every day, whether in salads, soups, chopped in or on just about everything. It's fab in stews and yummy in scrambled eggs. great for fish, and also chicken. terrific with lamb and pork, too. It is my single most favorite and used herb, even probably more than flat-leaf parsley.

It is one of the essential ingredients in Herbes des Provence, and also Fines Herbes.
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Old 06-04-2009, 08:00 AM   #10
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I am just chiming in to agree with everyone. I wouldn't dream of making chicken or turkey soup without putting in branches of thyme and sage (luckily, they last the longest of my herb garden so that I have them for Thanksgiving, even after a snowfall sometimes). Roasting a whole bird (anything from little game hens to big turkey)? Fill the cavity with sprigs of thyme, sage, and some onion and garlic. The entire bird will have the flavor of the herbs with very little work on your part.
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