Herbs - Dried vs. Fresh

As you become familiar with my recipes you will notice many of them call for dried herbs. I believe dried is the most economical way to introduce flavor into my dishes. Fresh herbs purchased at the local grocery store, or produce market can cost $2.99 or more per package. Not only is fresh expensive, the shelf life is very short and I end up wasting them.

I must say, many varieties of dried herbs are more potent than their fresh counterpart, as fresh herbs contain much water. The drying process removes the water and concentrates the flavor. The dried vs. fresh substitution can vary from herb to herb, and whether it is ground or crushed. The general ratio is 1 to 3
(e.g. 1 teaspoon dried herb to 3 teaspoons fresh herb).  

Herbs and spices should be stored in an airtight container, away from heat and moisture. Herbs can be stored in the refrigerator, where they will retain their flavor for a longer period of time. The recommended length of storage is up to 12 months. To judge the freshness of your dried herbs just place a small amount in the palm of your hand and rub with your fingers to crush. The aroma should be quite fragrant and not dull.

Generally speaking, I find that the flavor of dried herbs holds up better in salad dressings that will be stored in the refrigerator, in marinades and rubs, and in sauces that will cook for a while. I will use fresh herbs to finish a dish, in a quick pan sauces and other quick dishes, or where the cooking process will not diminish their flavor. My favorite fresh herbs are parsley, cilantro, mint and rosemary. 

Purchasing good quality spices and herbs is key. You can stretch your dollar and boost the flavor profile of your food. I purchase most of my herbs and spices from a local spice store.  The spices I purchase contain no stabilizers or anti-caking agents, just pure spice.  To maximize the savings, I buy herbs and spices in bulk size packets, usually 4 to 8 ounce packets, and transfer to spice jars as needed. 

Herb Roasted Chicken

For this recipe I used a young organically grown chicken, free of additives and antibiotics.  I must say, this recipe produced a very juicy, flavorful, and tender roasted chicken.  If you prefer, you can substitute the whole chicken with bone-in, skin-on chicken breasts, and adjust your cooking time.  I have not tried it this way, so I am not sure if you would achieve the same results, but I feel it would be very close.

What makes this recipe healthy:

• Organic chicken
• Low Sodium
• Remove the skin when serving – low fat

Favorite Products:

• Dried herbs and spices

Herb Roasted Chicken
Serving size:  5 – 6 servings

3 Tbls. Extra Virgin Olive Oil
3 Tbls. Real Lemon Juice
2 Tbls. Worchester Sauce
1 Tbls. Honey
2 Tbls. Dried Parsley
1 Tsp. Mrs. Dash Original Blend – Seasoning Blend
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Crushed Dry Rosemary
½ Tsp. Dry Thyme
¼ Tsp. Cracked Pepper
5 - 5 ½ Lb. Whole Chicken

Herb Mixture:
In a small bowl, combine the first 11 ingredients. Stir until thoroughly combined.  The herb mixture should resemble a loose paste.  Reserve about 1 ½ tablespoons of the mixture.

Preparation:

Clean your chicken with cold water, then pat dry, inside and out.

Lift up the skin on one side of breast meat by running your finger gently under the skin to loosen it from the breast meat, taking care not to tear the skin.  On that side of the breast, place half of the herb mixture under the skin of the breast and message mixture along the entire side of the breast and down along the thigh, coating the entire surface of the meat.  Repeat on other side of the breast. Take 1 tablespoon of the reserved  herb mixture and rub the entire cavity of the chicken.  With the remaining mixture coat the outside of the chicken.

Place a baking rack in a baking dish, large enough to hold your entire chicken.  Place chicken the rack, back side down.  Turn the wing tips under the chicken, allowing the chicken to rest on them.  Tie the legs loosely together using kitchen twine.  Cover the entire dish with plastic wrap and place in refrigerator for up to 4 hours. 

Roasting:

Remove the chicken from the refrigerator and place on counter.  Preheat your oven to 350 degrees. Remove plastic wrap from chicken and place chicken in oven.  Chicken is done when you place a meat thermometer in the thickest part of the thigh, not touching the bone, and it registers  165 degrees.  Depending on your oven, this could take about 2 – 2 ½  hours.  Let chicken rest for about 20 minutes before slicing and serving.

I would serve this with a refreshing salad and potato side dish.

NOTES AND REFERENCE:

Test your meat thermometer for accuracy:
Place probe in ice water, taking care not to touch the probe to the container, temperature should register 32 degrees.

 Place probe in boiling water, again taking care not to touch the probe to the container, temperature should register 212 degrees.

If you find that your thermometer is not accurate, adjust your cooking accordingly.

APPROXIMATE CHICKEN COOKING TIMES

USDA Food and Inspection Service

http://www.fsis.usda.gov/images/masthead_interior.jpg

Approximate Chicken Cooking Times
Type of Chicken	Weight	Roasting 350 °F	Simmering	Grilling
Whole broiler-fryer+	3 to 4 lbs.	1 1/4 - 1 1/2 hrs.	60 to 75 min.	60 to 75 min*
Whole roasting hen+	5 to 7 lbs.	2 to 2 1/4 hrs.	1 3/4 to 2 hrs.	18-25 min/lb*
Whole capon+	4 to 8 lbs.	2 to 3 hrs	Not suitable	15-20 min/lb*
Whole Cornish hens+	18-24 oz.	50 to 60 min.	35 to 40 min.	45 to 55 min*
Breast halves, bone-in	6 to 8 oz.	30 to 40 min.	35 to 45 min.	10 - 15 min/side
Breast half, boneless	4 ounces	20 to 30 min.	25 to 30 min.	6 to 8 min/side
Legs or thighs	8 or 4 oz.	40 to 50 min.	40 to 50 min.	10 - 15 min/side
Drumsticks	4 ounces	35 to 45 min.	40 to 50 min.	8 to 12 min/side
Wings or wingettes	2 to 3 oz.	30 to 40 min.	35 to 45 min.	8 to 12 min/side

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.

* Indirect method using drip pan.