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One-Step Spice Storage Makeover

By Steve Dunn Published

Banish the clutter and mismatched jars from your spice drawer for good.

Recently, I finally had it with my cluttered spice drawer and emptied it of its ill-fitting tins, jars, and pouches, determined to find a way to keep my spices organized at last.

I quickly found a solution so stunningly simple that I felt foolish for dealing with the mismatched mess for so long. I just transferred all my spices into a set of 4-ounce, square-sided jars (available at hardware stores and on Amazon), assisted by a tiny funnel that came with the set. When I placed the jars (labeled with the set’s preprinted tags) in the drawer, they fit so tidily side by side that I had room for 10 more jars—a whopping 20 percent increase.

If you follow my strategy, just be sure to buy glass jars: Glass doesn't absorb flavors or odors or react with the volatile oils in some spices, as plastics can.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.