Best 3 Easy Poultry Basting Sauce Recipes

In the realm of culinary artistry, poultry dishes reign supreme, captivating palates with their succulent flavors and versatile preparations. To elevate these culinary creations to new heights, basting sauces emerge as the secret weapon, infusing each bite with a symphony of flavors and aromas. This article unveils a treasure trove of easy-to-make poultry basting sauces, each boasting unique ingredients and taste profiles to tantalize the senses. From classic herb-infused concoctions to tangy citrus marinades, creamy mushroom sauces to spicy chili glazes, this comprehensive guide offers a basting sauce for every palate and preference. Unleash your inner chef and embark on a culinary journey that will transform ordinary poultry into extraordinary epicurean delights.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BREASTS WITH HERB BASTING SAUCE

Chicken Breasts with Herb Basting Sauce image

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

EVERYTHING BASTING SAUCE

Everything Basting Sauce image

This versatile sauce can be used on any recipe that calls for a basting sauce or mop. Try it the next time you're grilling pork roast or chicken.

Provided by Derrick Riches

Categories Sauces

Time 15m

Number Of Ingredients 10

Ingredients

1-quart apple cider vinegar
1 teaspoon garlic powder
1 1/2 teaspoons poultry seasoning
6 bay leaves
1 teaspoon crushed red pepper
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon black pepper

Steps:

Gather the ingredients.
Place all ingredients in a medium saucepan and bring to a rolling boil.
Cover and allow to cool completely before applying to meat. This sauce can be used with any recipe that calls for a basting sauce .
Enjoy!

Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1532 mg, Sugar 2 g, Fat 0 g, ServingSize About 1 quart (1 to 2 servings), UnsaturatedFat 0 g

EASY ORANGE BASTING SAUCE

Easy Orange Basting Sauce image

Cooking meat with fruits is a special treat. This sauce has NO FAT, NO SODIUM, and NO sugar added, and you can make it a few days ahead and store it in your fridge until you're ready to cook.

Provided by NormCooks

Categories Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup orange rind
3 large seedless oranges
4 garlic cloves
1/2 teaspoon ground chipotle chile pepper
1 teaspoon black pepper
1 teaspoon ground sage
1 tablespoon ground rosemary

Steps:

Peel all oranges. Chop enough of the rind (peelings)to equal 1/2 cup. Discard remaining peelings.
Insert your 1/2 cup of orange rind into your food processor.
Slice the orange into quarters and place in food processor with the rind.
Peel and wash your garlic cloves, then place in food processor. You can save time by purchasing peeled and washed garlic cloves pre-packaged in your produce section.
DO NOT use garlic soaked in oil which is sold in a jar in the spices section of your grocery store. The oil is just another fat product.
Add all other ingredients to food processor, then puree for about 1 minute until you get a marmalade-like texture.
This recipe makes about 24 oz of sauce, which is enough to baste about 12 to 15 pieces of chicken.
I usually baste meats at the start time, and again halfway through cooking. Spritzing the meat with a bit of water during cooking keeps it moist and will not affect the flavor of this particular sauce.

Nutrition Facts : Calories 28.8, Fat 0.1, Sodium 0.5, Carbohydrate 7.1, Fiber 1.8, Sugar 4.3, Protein 0.6

Tips:

To enhance the flavor of your poultry basting sauce, use fresh herbs and spices. Thyme, rosemary, sage, and garlic are excellent choices that will complement the poultry well.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
To make a thicker basting sauce, add some cornstarch or flour to the sauce. This will help the sauce to adhere to the poultry and give it a more flavorful crust.
If you want a sweeter basting sauce, add some honey, maple syrup, or brown sugar to the sauce. This will help to caramelize the poultry and give it a delicious golden brown color.
To make a spicy basting sauce, add some chili powder, cayenne pepper, or paprika to the sauce. This will give the poultry a nice kick of heat.

Conclusion:

Poultry basting sauces are a great way to add flavor and moisture to your poultry dishes. They can be made with a variety of ingredients, so you can easily find one that suits your taste. With a little experimentation, you're sure to find the perfect poultry basting sauce for your next meal.