I’m a big advocate of proper seasoning. Cooking should be a taste-as-you-go experience, always with the question “does this need a bit more… ?” in mind. More often than not, salt should be the fill in to that blank. Many cooks under season for fear of making a dish too salty, but if you ask me, under salting is just as bad as over salting (maybe worse).
Some time ago, I learned that seasoning can work double duty. By adding dried herbs to sea salt, you can season and add flavor to your food in one pinch. I favor a French-inspired salt, scented with herbes de provence and fennel seed, but feel free to experiment. This particular salt pairs especially well with roasted chicken.
You will need: 2 tablespoons sea salt, 1 tablespoon herbes de provence, ½ tablespoon fennel seed.
Combine all three ingredients and store in a re-sealable container for later use. Because the herbs are dried, this salt can be stored in your spice cupboard (no need to refrigerate).
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