What goes on roast chicken.

Which salt, and why

• 

  Sea salt No. 01 · 45 g

  Lemongrass

  Bright and lemony up front, with a soft floral lift on the way out. The lighter finish for the skin and the carved meat.

  Lemongrass Sea Salt →
• 

  Sea salt No. 03 · 55 g

  Lemon & Rosemary

  Lemon peel and rosemary, bright on the front and herby on the finish. The classic roast, in a pinch.

  Lemon & Rosemary Sea Salt →

How to use it

1. Roast the chicken the way you always do, seasoned with ordinary salt.
2. Cook it through: no pink, juices clear. With a thermometer, 75 °C.
3. Rest it and carve it, then finish with a pinch of one salt over the skin and the cut meat, just before it goes to the table.

Ordinary salt cooks. Ours finishes.Our salts are finishing salts. Boiling water and long braises get the ordinary kind.