Chicken salt

Chicken salt

By
From
Ben's Meat Bible
Makes
200 g
Photographer
Benito Martin

For this recipe I would recommend using good-quality salt, because quality ingredients are key to a delicious end result. Start experimenting with flavour combinations and discover how these basic seasonings can transform a humble piece of meat into something sublime.

Ingredients

Quantity Ingredient
130g sea salt flakes
1 tablespoon white peppercorns, crushed
1 lemon, zest dried and grated
1 tablespoon finely chopped lemon thyme
1 tablespoon finely chopped sage
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon sumac

Method

  1. Preheat the oven to 60°C.
  2. Rub all the ingredients together in a large bowl. Tip the mixture out onto a baking tray lined with baking paper and leave to dry out in the oven for 6 hours.
  3. Remove from the oven and allow to cool on the tray. Transfer to an airtight container, where it will keep for up to a month, or store in a refillable salt grinder.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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