Need a way to alter the barren landscape that is chicken? This tried and true protein is an American staple but it has become synonymous with everything boring. Many a chef (and Frenchman) would heartily disagree but I see the average home cooks' dilemma. How many different ways can one bust down a door (obligatory firefighter reference)? Turns out a lot; the classic set of Irons, through the lock method, rabbit tool, rotary saw to the hinges or make a doggie door, etc. All that is needed is some imagination and some spices.

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Centuries ago, man pushed themselves to their limit and across the globe in pursuit of spices, turing the exotic into a real world commodity and helping shape societies worth and influence. Today, with the advent of local farmer's markets and this thing called the Internet, the availability of spices from around the world can be overwhelming. I have over a dozen different Indian spice mixes alone. Everything from Anise to Zatar and everything in between is there to be played with.

This particular spice mix was suggested from the iconic Ad Hoc at Home from Thomas Keller.

This particular spice mix was suggested from the iconic Ad Hoc at Home from Thomas Keller.

These are obviously nothing new as spice mixes and for dishes are common amongst all cultures. They are used for their ability in small doses to impart huge aroma and flavor, their typically low cost and availability and the diversity of different cooking techniques they can be used with. As they are often toasted and then ground, spices are more ideal then fresh herbs for higher temperatures and longer cooking times (AKA- more forgiving of absent minded or new cooks) too. 

Keep your spices in a dark, dry place and clearly labeled. 

Keep your spices in a dark, dry place and clearly labeled. 

Take hold of your internal Magellan and set to the high seas of the culinary playground and start exploring the wonderfully, diverse world of spices to take back the beauty of chicken and spice it up. 

Stay low, stay safe and stay hungry.

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