Fusion of Spice Tuscan Seasoning
Discover the enticing flavors of our Tuscan Seasoning, a perfect blend of herbs that will transport your taste buds to the beautiful region of Tuscany. With a delightful combination of garlic, rosemary, parsley, and pepper, this seasoning brings the authentic Tuscan-style flavor to your dishes.
Enhance your favorite pasta creations and pizzas with a burst of flavor by sprinkling this Tuscan seasoning. It's also a fantastic choice for seasoning chicken, fish, or lamb before grilling or baking, adding a delicious twist to your meats. For a unique touch, try incorporating it into hearty soups or sprinkling it over crusty fresh bread.
All Natural Ingredients
Packed in Western Australia
From at least 58% Australian Ingredients
Ingredients: Herbs and Spices, Lemon Myrtle, Sugar, Salt, Dehydrated Vegetables, Rice Flour, Canola Oil, Spice Extract, Anticaking agent (551)
Recommended Shelf life: Once opened, it is best to use within 6 months for optimal freshness and quality.
Recipe: Tuscan Whole Roast Chicken with Homemade Gravy
- 1.8kg whole chicken
- ⅓ cup extra virgin olive oil
- 1 cup white wine
- 50g unsalted butter
- 300g breadcrumbs
- 2 brown onions, finely diced
- 3 tablespoons diced garlic
- ⅓ cup water
- 6 tablespoons Tuscan seasoning herbs
- 2 tablespoons chopped rosemary
- 60g finely grated Parmesan
- 1 free-range egg
- ½ bunch flat-leaf parsley, picked and torn
- Sea salt flakes and freshly ground black pepper, to season
- Preheat the oven to 180°C.
- Thoroughly pat the chicken dry.
- In a large bowl, combine all the stuffing ingredients and mix well.
- Stuff the chicken cavity with the prepared stuffing mixture.
- Tie the chicken legs together with kitchen string and place the chicken on a rack in a roasting pan.
- Brush the chicken with a mixture of melted butter and olive oil, and cover the pan with foil.
- Roast the chicken for 1 ¼ hours, then uncover and baste it with more butter mixture.
- Continue roasting the chicken, uncovered, for an additional ½ hour or until an instant-read thermometer inserted into the thickest part of the breast reads 75°C.
- Transfer the chicken to a carving board and let it rest for 20 minutes before carving.
- Meanwhile, to make the gravy, carefully pour the leftover liquid from the roasting pan into a small measuring cup. Allow the fat to rise above the juices, then spoon off the fat and reserve the pan juices.
- Heat the roasting pan over a medium-high heat. Add back the reserved pan juices without the fat, and stock, and bring it to a simmer, stirring to scrape up the brown bits. Strain and discard any solids.
- In a medium saucepan over medium-high heat, melt the butter and add the flour. Cook, stirring, for 2 minutes, then whisk in the stock mixture. Bring the mixture to a simmer and cook for 5 minutes or until the gravy thickens slightly. Season with salt and pepper.
- Carve the chicken and serve with the delicious homemade gravy.