Chicken Rotisserie Seasoning


Chicken Rotisserie Seasoning
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This is a no-fail yummy rotisserie chicken all-purpose rub! Cook tender restaurant or deli quality chicken.
Recipe type: Seasoning & More
Cuisine: Canadian
Serves: ¼ Cup
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.


Inferno’s Scotch Bonnet Marmalade tonic

Inferno's Scotch Bonnet Marmalade tonic
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CAUTION! Wear gloves when making this recipe from start to end! The oils need to be washed from your hands very well before touching any body part or other persons, food, etc. Also make this in a well ventilated area, like under the stove hood (exhaust fan) or outdoors. What ever you do, do not look into the blender even after it has stopped. The atomized Capsicum will burn your eyes! I take no responsibility for accidental mishaps from anyone preparing this recipe
Recipe type: Seasoning & More
Cuisine: American
Serves: 1 liter
  • 1  (8-ounce jar orange marmalade (1 pint))
  • 6  fresh Scotch Bonnet hot peppers (seeded (leave in the veins))
  • 2  tablespoons  cider vinegar
  • ½  teaspoon  table salt
  1. In blender combine salt, vinegar, and peppers, Blend until smooth, about 1 minute. Add orange marmalade and blend 1 more minute. Pour into a glass 1 pt. jar and store in refrigerator for 3 days before serving.
Use very sparingly! Can cause sober persons to get drunk trying to cool tongues from the heat! About 1 tsp. per gallon of chili works well for a mild to medium spice level.


How to Season and Care for Your Cast Iron Cookware

Straight Outta My Kitchen Showes you the ropes on seasoning your cast iron cookware.  This is what we like to call Seasoning and is important in the care and use of cast iron to prevent rust and create a natural non-stick cooking surface. Even if your inherited skillet or Dutch Oven has been neglected and Rusty, you can restore it by seasoning it again.

The more you use your cast iron the better seasoned it becomes. A black shiny skillet is a well-seasoned utensil and the one that will give the best flavor. Seasoning is done both for the inside and the outside of your cast iron, and even the lid must be seasoned. Here’s a hint to make your cast iron shiny again is to fry bacon and similar fatty meats. It will help it become seasoned faster and give you that shiny black non-stick interior you are working for.

Seasoning Your Cast Iron 

  • Apply a thin coat of Bacon Fat both inside and out

  • Preheat oven to 350 degrees and line oven rack with foil to catch drips

  • Put cookware upside down on the upper rack of your oven and bake for one hour.

  • Let the cookware cool before taking it out of the oven.

  • Store it in a cool, dry place and allow air to circulate around it

  • Never wash in a dishwasher.

  • Never ever use soap on your cast iron

 ∗ I personally use Bacon Fat really it is up to you on what you want to use to season your pan.  Also Check Out this  Oil Smoking Point

Now remember your cast iron cookware is going to piping hot coming of the oven,  so always have a place to put it and have oven mit’s on stand by.


If You Read One Article About Himalayan Pink Salt Read this One

Himalayan Pink Salt

Some of the benefits that you can expect to enjoy by consuming Himalayan Pink salt in place of regular table salt include:

  • Aids in vascular health

    Supports healthy lungs and respiratory function

    Promotes a stable pH balance within the cells

    Reduces the signs of aging

    Promotes healthy sleep patterns

    Increases libido

    Prevents muscle cramps

    Increases hydration

    Strengthen bones

    Lowers blood pressure

    Improves circulation

  • Detoxifies the body of heavy metals

Salt Slabs — Slabs will impart a better taste and mineral content. Chilled: use fruits, sushi, veggies, or cheese as a decoration. Frozen: cold delicious desserts and sorbets. Heated: slabs can be used to sear veggies, shrimp, fish fillets, and thinly sliced beef, and you can even fry eggs.   Dense Salt Blocks conduct heat amazingly.

What is even better, Himalayan Pink salt is a natural anti-microbial product, and the clean up requires only a Simple Scrub Or Rinse.

Himalayan Pink salt contains 84 Minerals, electrolytes and elements considering that only 118 Elements are known to science.

The Recommended Daily Intake (RDI) of sodium is between 1,500-2,300 milligrams for men and women between the ages of 9-50; one teaspoon of Himalayan Pink salt contains approximately 400 milligrams of it.

you actually consume less amount of sodium in comparison to your consumption of the same amount of table salt . It is because it is unprocessed. And contains additional mineral in it. The Himalayan Pink salt crystal has a unique cellular structure that stores vibration energy.

also check out

Himalayan Pink salt Top 14 Healing Secrets

“. . .all of us have in our veins the exact same percentage of salt in our blood that exists in the ocean, and, therefore, we have salt in our blood, in our sweat, in our tears. We are tied to the ocean. And, when we go back to the sea. . . we are going back to whence we came.”

John F. Kennedy