Coop Seasoning Recipe
Make Coop Seasoning Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seasoning Blend
Method
Make the Blend
- 1
Prepare ingredients
Measure each spice and herb into a medium bowl or onto a clean sheet of parchment. If your dried thyme or oregano has large pieces, crush them between your fingers or in the palm of your hand to break them down into smaller flakes so the texture of the final blend is even.
- 2
Combine dry ingredients
Add the kosher salt, light brown sugar, sweet paprika, smoked paprika, black pepper, garlic powder, onion powder, dried thyme, dried oregano, celery salt, mustard powder, cayenne, ground cumin, ground coriander, and dried lemon zest (if using) into the bowl.
- 3
Mix thoroughly
Whisk the ingredients vigorously for 30–60 seconds until evenly distributed and the brown sugar is broken up into fine particles. Scrape the sides and bottom of the bowl with a spoon to ensure no pockets of a single spice remain.
- 4
Optional — refine texture
If you prefer a very fine, uniform powder (best for rubs that should cling uniformly to poultry or meats), transfer the mixture to a spice grinder or clean coffee grinder and pulse 6–8 times until evenly ground. Alternatively, use a mortar and pestle to grind small batches until the texture is uniform. Be careful not to over-grind if you want a coarser rub.
- 5
Taste and adjust
Taste a small pinch (dissolve it on the tip of a wet finger to avoid excess salt) and, if desired, adjust cayenne for heat, brown sugar for sweetness, or salt for seasoning. Make adjustments in small increments (1/4 tsp) and re-mix after each change.
- 6
Package and store
Transfer the finished seasoning to an airtight jar or container. Label with the name and date. Store in a cool, dark place away from heat and direct sunlight. Use within 6 months for best flavor; shake before each use to re-distribute any settled particles.
- 7
Usage guidance
Use approximately 1 tablespoon of the Coop Seasoning per pound of chicken for a medium coating as a rub, or 1–2 teaspoons per serving when seasoning vegetables or sprinkling on finished dishes. Adjust according to taste.
