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Poultry Salt

I decided to go with a trifector of poultry herbs; sage, rosemary and thyme along with the zesty kick of lemon rind for this infused salt using Kevin's dry method.

I used:

  • Fresh organic thyme, rosemary and sage
  • Coarse ground Kosher salt
  • Grated rind from organic lemons

I washed the lemons and herbs, patted dry and left them out on a paper towel overnight to get rid of any residual moisture after washing.

Then I de-stemed the herbs, zested the lemons and chopped finely together by hand, to this I added the salt and mixed well.

I used the oven method to dry it out, about 1 1/2 hours at 200 degrees, stirring every 20 - 30 mins.

I am going to use this on a whole roasted chicken, I normally rub the chicken down with melted butter, squeeze a lemon over the top and then sprinkle with a liberal amount of coarse ground salt, so I think subbing the plain salt with this herby infusion will be delicious!

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