Yule
Assistant Cook
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?
i always use dry poultry seasoning on my pork if i don't have fresh thyme, rosemary and sage.I like it with pork, too. Here's a recipe I posted: http://www.discusscooking.com/forums/f143/grilled-or-broiled-pork-chop-dinner-49051.html
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.
yup i put whole herb sprigs and onion in my turkey and a compound butter made with the herbs under the skin before roasting. yummy!!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.
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.
I love fresh thyme, which I buy rather than grow, but I hate working with it.
Is there a fast and easy way to get the tiny little leaves off the stems, which are often quite woody? Or do you guys just chop it up, stems and all?
no easy way grasshopper!!I love fresh thyme, which I buy rather than grow, but I hate working with it.
Is there a fast and easy way to get the tiny little leaves off the stems, which are often quite woody? Or do you guys just chop it up, stems and all?