Rich taste and robust flavor are typical of the meat and vegetable enhancing products created at Wixon. We also produce a full line of dairy and dessert sauces available for new or existing products and for private label use.

Add Savory Appeal

A meal time staple, chicken is one of today's most popular entrees. Yet every preparer seeks innovative ways to freshen poultry's appeal. Two taste approaches use savory herbs to complement chicken prepared in a variety of methods.

 
Rotisserie Chicken Rub
This flavorful herb seasoning contributes a light, savory accent which complements rotisserie chicken without overwhelming. One to two ounces of the dry mix should be rubbed over the entire chicken before roasting. There is no need to wait after applying the rub.

Poultry should be roasted on rotisserie until internal temperature reaches 180°F.

Herb Chicken Marinade
Add dry mix to water in an 8% solution and soak, tumble, or pump (20% or more) cut-up or whole chicken for a delicious herb flavor whether roasting, frying, or baking poultry. For best results, allow chicken to marinate 30 to 60 minutes before cooking. Herb Chicken Marinade extends yield and returns juices for an improved, finished texture.

For additional information on either of these poultry mixes, or to obtain samples, please contact Wixon at 414-769-3000, or fax requests to 414-769-3024.

Fajita Marinade Assures Ethnic Tang

An authentic taste of Mexico is virtually guaranteed when the special recipe ingredient is Fajita Marinade Concentrate, developed by Wixon.

The savory marinade imparts a true south-of-the-border flavor to beef fajitas, a trendy favorite which has become the tenderloin steak sandwich of Mexican cuisine. Chicken-marinated fajitas are also frequently specified by those who enjoy the piquant meat and sauteed vegetable medley. Both versions are in tune with today's emphasis on a lighter, more health conscious menu.

In preparing fajitas, Wixon advises using one cup of the marinade concentrate to three cups of water for every two pounds of meat. The thin strips of beef or chicken should stand at least one hour before using, or the marinaded meat may be covered and kept refrigerated for up to 36 hours.