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Crockpot Fake Rotisserie Chicken

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Why I Love This Recipe

Ingredients You'll Need

1/4 cup dried rosemary, crumbled
2 Tbs. dried oregano
1 Tbs. dried crumbled sage
2 Tbs. dried garlic flakes (I used onion flakes, since I didn't have garlic)
1/4 cup coarse salt
2 Tbs. cracked black pepper

1 tsp. salt
2 tsp. paprika
1 tsp. chili powder
1 tsp. garlic powder
2 tsp. black pepper
1 tsp. onion powder
1 tsp. dried thyme

-- Emeril's Baby Bam

3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Place all the ingredients in a mixing bowl.
Stir well to combine, using a wooden spoon.
Store in an airtight container for up to 3 months.
Yield: About 3/4 cup

-- Emeril's Bayou Blast
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

4 teaspoons popcorn salt (fine salt)
2 teaspoons paprika
1 teaspoon ground black pepper
1/2 teaspoon Schilling poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano


Combine all ingredients in a small bowl.

Store in a covered container.

Makes 1/4 cup.

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