Blake’s Back + Chicken w/ Green Salt

Hello, Blake Makers. Wow, it seems like forever since I’ve written that line. I apologize for being away for so long, but rest assured I haven’t been sitting on my hands. I’ve got a lot of ideas for Blake Makes, and I bet you can guess which one’s next (Blake Bakes – which will be launching as its own blog any day now). Add my ideas to the fact that I have a highly demanding day job, and you can see why I wish there were 28 hours in day. Stay tuned for all the good things we’re working on (plus more giveaways), but for now, let’s get back to the food!

I present Roasted Chicken with Green (Herbed) Salt from Two Fat Ladies Obsessions.

I think every cook wants a recipe for roasted chicken that they can pull out of their back pocket at a moment’s notice. Chicken is something almost everybody likes, and when it’s good, it’s like comfy PJs for your soul.

I’ve made Gourmet’s Perfectly Roasted Chicken, and it turns out nicely, but they recommend turning the chicken every 30 minutes for nearly two hours basting with every turn. Not with this bird. Nope, with this chick there’s no turning, no butter, nothing. Actually, it’s as easy as P-R-P.

Step 1: Place

Get ready for this one, because it’s a very tricky and complicated step. Remove the chicken from its grocery store wrapping, and PLACE it in a roasting pan (Preheat your oven to 400).

Step 2: Rub (And Stuff)

To make the rub, toss into a food processor

• 4 heaping tbsp. of coarsely chopped rosemary
• 4 heaping tbsp. of coarsely chopped thyme leaves
• 2 heaping tbsp. of fresh marjoram leaves (we used 1 tbsp. dried)
• 12 cloves of garlic

1 lb. fine sea salt (we used pink Himalayan salt).

Blitz to pulverize, then dump the green salt into the largest bowl you have. You’ll want a big bowl because you need the moisture from the herbs to evaporate letting the salt dry out. Let it stand for a good 24 hours – just long enough for the whole house to get nice and yummy-smelling. Store in an air-tight jar in the fridge.

Rub the bird (inside and out) with 2 tbsp. of the salt mixture. Stuff her with 3 large (bashed) garlic cloves, 3 husky sprigs of fresh rosemary and 2 dainty sprigs of fresh thyme. DO NOT USE ANY BUTTER, OIL OR FAT.

Step 3: Place (Again)

Place the salty chicken (already in the roasting pan) in the oven, and roast at 400 for an hour-and-a-half. Don’t open the door, just let it hang.

We’ve made this three times recently, and every time it’s perfectly cooked, perfectly seasoned.

I know you already know this, but let the chicken rest after you remove it from the oven. Resting for 15 minutes is good; resting for 25 is better. While you’re waiting, I’m sure you could get away with picking off a few crispy, salty specs. The best (and most inconspicuous) place to snatch a little appetizer is from around the cavity opening – along with the “Pope’s Nose.”

Be lazy like us and toss a few peeled and chopped carrots, onions and sweet potatoes into the roasting pan, and let them cook right along with the chicken. When the chicken’s done, so is everything else (BONUS: it’ll all be coated in greasy chicken essence). Our vegetarian friends just don’t know what they’re missing.

It’s good to be back. I’ve missed you guys. bk