This guide covers four everyday Costack blends: chicken seasoning, fried rice seasoning, lemon pepper and adobo. Each section gives the short answer, how to use it, and the matching blend, all made in small batches in Manchester.
How to season chicken
The best way to season chicken is a balanced poultry blend of garlic, paprika, herbs and pepper, rubbed on generously, about one to two tablespoons per kilo, then rested before cooking. Pat the skin dry first for crisp results, and season under the skin too when roasting. Works across roasting, grilling and air frying.
Costack Chicken & Turkey Seasoning is a 10-spice poultry blend built for crisp skin and deep flavour.
How to make fried rice better than takeaway
For fried rice that tastes like takeaway, use cold day-old rice, a very hot wok or pan, and a savoury blend of garlic, ginger and white pepper. Fry fast, keep the rice moving, and fold a beaten egg through at the end. Fresh warm rice turns mushy; cold rice fries and separates.
Costack Fried Rice Seasoning brings that soy-savoury, garlic-ginger depth in one step.
What is lemon pepper seasoning, and how do you use it?
Lemon pepper seasoning is a bright blend of dried lemon zest and cracked black pepper, often with garlic and herbs. Use it on chicken wings, salmon, roast vegetables and chips, added late in cooking so the citrus does not scorch and turn bitter.
Costack Lemon Pepper Seasoning uses real lemon zest and cracked black pepper.
What is adobo seasoning, and how do you use it?
Adobo seasoning is an all-purpose blend of garlic, oregano, black pepper and often turmeric, used across Caribbean and Latin cooking. Coat meat or fish before cooking, or stir a tablespoon into rice and beans before adding water so it seasons all the way through, not just the surface.
Costack Adobo Seasoning with Pepper blends garlic, oregano, black pepper and turmeric.
