Herbed salt can be used at will on chops, steaks, guinea fowl, and the like. Great stuff.
To make the herbed salt, mince all the herbs and garlic as finely as possible - use a food processor, a blender, or a very good sharp knife. Mix with the salt in a fairly large bowl and let it stand for 24 hours at room temperature in order to dry out.
Place the herbed salt in an airtight jar and keep it in the pantry, larder, or refrigerator, to use when required.
Rub 2 tablespoons of the herbed salt into both the inside and outside of the chicken. Put the bashed garlic, rosemary, and thyme inside the bird. Do not use any butter, oil, or fat.
Place the chicken in a roasting pan and cook in a
Take the chicken from the oven and let it stand or rest at room temperature for 15 minutes before carving - this makes all the difference. Serve with any delicious vegetables you have on hand, such as tiny new potatoes and buttered carrots.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.