Zippy lemon zest and woodsy, herbaceous sage are a classic combination for flavoring poultry. Rub this bright and savory blend over a whole chicken before roasting, or add a pinch to comforting chicken noodle soup for a burst of freshness.
Recipe courtesy of Casey Barber
|1/2 cup coarse kosher (like Morton's) or coarse sea salt||1 tablespoon minced sage|
|zest of 1 small or 1/2 large lemon|
Preheat the oven to 300F.
Grind the salt, lemon zest, and sage in a mini food processor or the small work bowl of a large food processor until the salt is slightly moist and the sage and lemon are nearly pulverized.
Pour the salt onto a small rimmed baking sheet. Shake the sheet (as if you were panning for gold) to spread the salt out in a thin layer, spreading it further with your fingers as necessary.
Turn the oven off, then place the baking sheet inside the oven and let the salt dry for about a half hour. Remove and cool to room temperature before transferring to an airtight container.
Store at room temperature for up to 6 months.
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