Lemon-Sage Salt

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

Lemon-Sage Salt

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    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


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 300F.

    • 2

      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.

    • 3

      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.

    • 4

      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.

    • 5

      Store at room temperature for up to 6 months.

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