Bright, herbaceous, and beautifully fragrant, this is the result of true Spanish rosemary blended with unrefined sea salt. A wonderful way to add fresh garden notes to your dish of choice. Perfect as both an ingredient salt and finishing salt.
Uses: A natural companion to meat, mushrooms and other hearty flavors. Rub onto lamb, chicken or beef and use to accentuate rich sauces, stews and creamy soups. On the sweeter side, add to citrus desserts like lemon bars or buttery treats like shortbread cookies.
1½-2 Tbs s.a.l.t. sisters Spanish Rosemary Sea Salt
1 or 2 fresh rosemary springs
2 lemons, quartered (1 if lemons are large)
4 Tbs cold butter, unsalted
Directions Preheat the oven to 425°. Rinse the chicken inside and out and pat dry. Toss the onion with a little olive oil in a small roasting pan. Pour the water into the pan. Place chicken on top and sprinkle the inside of the cavity with about ½ teaspoon of Spanish Rosemary Sea Salt. Place the lemons and rosemary sprigs inside the chicken. Place 2 tablespoons of butter under the skin of the breast. Rub the chicken all over with olive oil and then rub with 1-1½ tablespoons to Spanish Rosemary Sea Salt. Tuck remaining butter around the legs of the chicken. Roast for 75-90 minutes or until the juices run clear when you cut between the leg and the thigh. Add ½ cup more after if the onions are starting to burn halfway through the cooking time. When the bird is done, cover with foil and allow to sit at room temperature for 15-20 minutes.
