Rosemary Salt & Basil Salt

Elevate herbaceous and zesty flavors in your favorite meat, fish or vegetable dishes by adding infused salts. My personal favorites are Rosemary and Basil. I use them as I would regular salt - but have decided to make my Rosemary Salt Coarse while my Basil Salt is fine. Both are mixed with home-grown Rosemary or Basil. I add a little lemon zest from our home-grown lemons also.


They say salt is bad for you. I know, I know... my children's great-grandmother always told them it's "the silent killer". But what can I say? I tend to salt more than most. The Fine Basil Salt I made this September adds more than salt to my salad - it's a very distinct Basil flavor that, to me, is almost addicting.


One of my next projects is to create a Wine Infused Salt. How can I not? My husband works in the wine industry and the research I've done has me all worked up! I can't wait to present this to you hopefully soon. I need to make sure I've got the right wine though, and this takes days to figure out. Weeks even. Need to make sure I taste them all before I decide on which one to use!


Salts can be stored for months, even years in air tight containers.

 

Ingredients: Kosher Salt, Dried Basil, Lemon Zest

 

Recipe for Coarse Rosemary Salt Roast Chicken - in our household, we love the taste of roasted chicken when its skin is golden and crisp. By salting the skin overnight, moisture is drawn out. Try finding a whole chicken that is 3.3 lbs. or more (1.5 kg).


- Identify a tray large enough to hold your whole chicken overnight in the refrigerator.

- Rub the Rosemary Salt all over the chicken's skin and chill, uncovered overnight. Take out approx. 30 minutes before cooking or until it reaches room temperature. Preheat your oven to 375° F (190°C).

- Brush off excess salt before drizzling with olive oil. Roast for 1 1/2 hours or until the skin is dark and crisp - making sure the chicken is cooked through. I usually wait a few minutes before carving.

 

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Fine Basil Salt:


 

Coarse Rosemary Salt: