CHICKEN WITH ROSEMARY AND LEMON SALT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
- Rinse the chickens inside and out and dry well.
- Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
- Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.
LEMON-ROSEMARY SALT
Wonderful to use as a rub or to sprinkle over fish or chicken as it comes off the grill (or to sprinkle on most anything). It will keep up to 3 months if stored in an airtight container.
Provided by Chef Kate
Categories European
Time 6m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place everything except the whole garlic clove into food processor and pulse until the salt is slightly ground and the ingredients combined.
- Pour the salt mixture into a jar and push the whole garlic clove down into the salt; cover the jar.
Nutrition Facts : Calories 18.3, Fat 0.2, SaturatedFat 0.1, Sodium 113175.8, Carbohydrate 4, Fiber 0.7, Sugar 0.1, Protein 0.7
CRISPY CHICKEN WITH ROSEMARY-LEMON SALT
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
- For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.
ROSEMARY-LEMON SEA SALT
Making flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. -Shelley Holman, Scottsdale, Arizona
Provided by Taste of Home
Time 5m
Yield about 2/3 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all ingredients. Spread onto a parchment paper-lined pan. Let stand overnight. Store in an airtight container in a cool, dry place for up to 3 months.
Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LEMON-ROSEMARY MARMALADE
I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. -Birdie Shannon, Arlington, Virginia
Provided by Taste of Home
Time 2h25m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
ROSEMARY SALT
Flavored sea salt is all the rage these days, but you can take advantage of your fall herb harvest, rosemary, mint, thyme, oregano and sage are ideal, and save yourself a bundle by making your own herbal salts according to the Fairmont Royal York's method.
Provided by Huskergirl
Categories < 30 Mins
Time 18m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
- Whiz until rosemary is fine and salt is decidedly green.
- Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
- Break up with hands, and store in covered jars out of the light.
- Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.
Nutrition Facts : Sodium 1162.7
LEMON ROSEMARY SALMON
This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.
Provided by CHEDDAR97005
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
- Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 6.1 g, Cholesterol 56.4 mg, Fat 18 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 3.2 g, Sodium 1016.7 mg
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LEMON-ROSEMARY SALT RECIPE | MYRECIPES
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4/5 (1)Calories 2 per servingPublished 2009-07-23
- Note: Table salt contains 2,360 milligrams of sodium per teaspoon. Kosher salt contains 1,881 milligrams of sodium per teaspoon.
LEMON ROSEMARY SALT BLEND - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (4)Total Time 10 minsCategory PantryPublished 2018-01-08
- Peel the lemon thinly with a vegetable peeler, avoiding the white pith as much as possible. Slice the peel into thin matchsticks, then slice crosswise to make tiny squares.
FRIES WITH LEMON SALT & ROSEMARY - ALEXANDRA'S KITCHEN
From alexandracooks.com
- Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.)
- Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.
- Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transfered the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger as they are at the Spotted Pig.
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- Add the sea salt, rosemary and lemon zest to a food processor. Pulse until the salt becomes a little finer and everything is well mixed.
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- Spread mixture evenly on to a rimmed baking sheet.Set in a dry location to dry completely, typically 1-3 days, making sure to give a stir at least once a day. (The oven, when not in use, is a great place to keep your drying salts. Otherwise, they're fine sitting out in a low-humidity environment.)
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