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Rosemary salt
Posted on 7/2/25 at 6:46 pm
Posted on 7/2/25 at 6:46 pm
Thought I'd share this here. Spatchcocked chicken roasted in a cast iron skillet with herbes de provence has been a staple in our house for many years.
This will yield an equally delicious, quite different result. Dried herbs and peels work great if you season the bird and rest overnight in the fridge -
Rosemary salt
The chicken salad from leftovers is one of the best I've ever had.
This will yield an equally delicious, quite different result. Dried herbs and peels work great if you season the bird and rest overnight in the fridge -
Rosemary salt
The chicken salad from leftovers is one of the best I've ever had.
3
Posted on 7/2/25 at 7:17 pm to ThreeBonesCater
TheDudeCanCook is one of my go to cooking channels. Sonny puts out some good videos that typically aren't overly complex.
Posted on 7/3/25 at 8:28 am to ThreeBonesCater
Did this for the dry brine for my turkey for Thanksgiving. Added black pepper the morning of the smoke. Came out great!
Posted on 7/3/25 at 3:21 pm to ThreeBonesCater
Definitely going to make some of this when I get back to town tomorrow. I have plenty of rosemary and sage in my herb garden and haven’t had use for the sage yet. Thanks!
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