禽肉調味料

The sage and rosemary come through strong without any one herb taking over, which is exactly what I want in a blend. I've been using it on roast chicken thighs and the skin gets this really nice savory crust.

Rubbed this on a whole chicken before roasting and the sage really comes through without overpowering the rosemary. Nice that it's already ground too, so no picking out stem pieces like with the whole-leaf stuff I used before.

I was worried ground herbs would taste dusty but this actually livens up the chicken nicely. The rosemary and thyme come through clearly while the sage stays mellow, and the fine grind means it coats the skin evenly without clumping.