And another: Does any of you cook with ground bouquet garni? I roasted some chicken

M

Marg CDN

Well-known member
pieces this week with bread crumbs, pepper (I like lots on chicken), parm, olive oil and quite whack of BG. I've never paid much attention to it before and in fact, bought it in France about 10 years ago. I roasted it then took it out 1/2 way thru and put more of everything on it and roasted the other side.

This was absolutely the best roast chicken bits I have ever eaten. EVER. And it was cheap chicken.

This product seems to be ground further than what we can get here and I think that has been available here only in the recent past.

So now I ask myself, and you, what should I have been putting this on, all these years? I think I might try it in the zucchini fritters.

 
I have not seen ground Bouquet Garni. I get mine from Penzey's Spice

and it is still coarse and you can actually see the bits of Rosemary, etc. It is a salt free blend and I like it very much. It is nice on baked potatoes with sour cream, in salads, on chicken, fish, pork, in pasta. I have used it on fresh tomatoes over cottage cheese, in scrambled eggs, frittatas, fresh vegetable soups.

 
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