Homemade Chicken Seasoning Recipe //NO MSG//Detailed Recipe@MasofsKitchen

Ingredients

• 300 g Chicken Breast (trimmed, cut into bite‑size pieces)
• 100 g Carrots (peeled and sliced)
• 80 g Celery Stalks (chopped)
• 70 g Red Bell Pepper (seeded and chopped)
• 70 g Green Bell Pepper (seeded and chopped)
• 30 g Spring Onions (white and green parts separated, chopped)
• 20 g Fresh Parsley (stems removed, leaves chopped)
• 2 tsp Paprika Powder (sweet paprika)
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 tsp Ginger Powder
• 1 tsp Turmeric Powder (acts as a natural preservative)
• 1.5 tsp Salt (adjust to taste)
• 2 tbsp White Vinegar (for soaking vegetables)

Instructions

1. Prepare Vegetable Soak

   Fill a large bowl with water, add 2 tbsp white vinegar, and place carrots, celery, bell peppers, spring onions and parsley in the water. Soak for 5 minutes.

   Time: PT5M

2. Drain and Dry Vegetables

   Drain the vegetables and pat them dry with a clean kitchen towel or paper towels.

   Time: PT5M

3. Chop Vegetables

   Using a food processor, pulse the carrots, celery, bell peppers, spring onions and parsley until coarsely chopped.

   Time: PT5M

4. Dehydrate Vegetables

   Line the dehydrator trays with parchment paper, spread the chopped vegetables in a single layer, and set the dehydrator for 9–10 hours at 55°C (130°F) until completely dry and brittle.

   Time: PT10H

   Temperature: 55°C

5. Slice Chicken

   Trim any remaining fat from the chicken breast and slice into bite‑size pieces.

   Time: PT5M

6. Season Chicken

   Place chicken pieces in a bowl, add 1 tsp paprika powder, 1 tsp salt, and 2 tbsp finely chopped onions (from the earlier soak). Mix until evenly coated.

   Time: PT5M

7. Bake Chicken

   Spread seasoned chicken on a baking sheet in a single layer. Bake in a pre‑heated oven at 180°C (350°F) for 40 minutes, turning once halfway through, until the pieces are dry and lightly browned.

   Time: PT40M

   Temperature: 180°C

8. Dehydrate Baked Chicken

   Transfer the baked chicken pieces to the dehydrator and dry for an additional 3 hours at 55°C (130°F) until fully crisp.

   Time: PT3H

   Temperature: 55°C

9. Blend Dehydrated Vegetables

   Place the dehydrated carrots, celery, bell peppers, spring onions and parsley into a small chopper (or food processor) and pulse to a coarse powder.

   Time: PT5M

10. Blend Dehydrated Chicken

    Add the dehydrated chicken pieces to a mini blender and blend until a fine, dry crumb forms.

    Time: PT5M

11. Combine All Dry Ingredients

    In a large mixing bowl, combine the vegetable powder, chicken powder, garlic powder, onion powder, ginger powder, turmeric powder, paprika powder, and salt. Mix thoroughly.

    Time: PT5M

12. Final Grinding

    Transfer the blended mixture to a coffee grinder and grind for 2–3 minutes until a uniform fine powder is achieved.

    Time: PT5M

13. Package the Seasoning

    Spoon the finished chicken seasoning into an airtight bottle or jar, seal tightly, and label.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

6 g

Fiber

3 g