ROSEMARY-LEMON SEA SALT
Making flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. -Shelley Holman, Scottsdale, Arizona
Provided by Taste of Home
Time 5m
Yield about 2/3 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all ingredients. Spread onto a parchment paper-lined pan. Let stand overnight. Store in an airtight container in a cool, dry place for up to 3 months.
Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CHICKEN WITH ROSEMARY AND LEMON SALT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
- Rinse the chickens inside and out and dry well.
- Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
- Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.
ROSEMARY THYME SALT
Provided by Food Network
Time 5m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Combine the sea salt, rosemary, thyme and lemon zest. Use on savory or sweet foods, such as roast chicken or sugar cookies.
LEMON-ROSEMARY SALT
Wonderful to use as a rub or to sprinkle over fish or chicken as it comes off the grill (or to sprinkle on most anything). It will keep up to 3 months if stored in an airtight container.
Provided by Chef Kate
Categories European
Time 6m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place everything except the whole garlic clove into food processor and pulse until the salt is slightly ground and the ingredients combined.
- Pour the salt mixture into a jar and push the whole garlic clove down into the salt; cover the jar.
Nutrition Facts : Calories 18.3, Fat 0.2, SaturatedFat 0.1, Sodium 113175.8, Carbohydrate 4, Fiber 0.7, Sugar 0.1, Protein 0.7
ROSEMARY-LEMON SEA SALT RECIPE
Provided by á-5080
Number Of Ingredients 3
Steps:
- Preheat the oven to 110 degrees C (230 degrees F). Zest the lemon and finely chop the rosemary (leaves only, discard the stem). Add the sea salt, rosemary and lemon zest to a food processor. Pulse until the salt becomes a little finer and everything is well mixed. Taste and increase the amount of flavorings, if desired. Transfer the mixture to a baking sheet and bake for 15-20 minutes. Remove it from the oven and, if there are any lumps, pulse it in the food processor again. Let it cool for 5 minutes and store the rosemary-lemon sea salt in an airtight container or in a glass jar with a tight-fitting lid. Ideally, let it sit at least a day before using. The intensity of flavor will diminish over time, but it can last up to a year.
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- Spread mixture evenly on to a rimmed baking sheet.Set in a dry location to dry completely, typically 1-3 days, making sure to give a stir at least once a day. (The oven, when not in use, is a great place to keep your drying salts. Otherwise, they're fine sitting out in a low-humidity environment.)
- Once completely dry, store salt in an air-tight container.Sprinkle on pasta, veggies, potatoes, and more! (If stored properly, this salt can last up to 6 months.)
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