Lemon Rosemary Salt Food

CHICKEN WITH ROSEMARY AND LEMON SALT

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 SALT

Steps:

• In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
• Whiz until rosemary is fine and salt is decidedly green.
• Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
• Break up with hands, and store in covered jars out of the light.
• Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.

LEMON-ROSEMARY SALT

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.

CRISPY CHICKEN WITH ROSEMARY-LEMON SALT

Steps:

• For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
• For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

ROSEMARY-LEMON SEA SALT

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.