St. Lawrence Herb de Provence Salt
A bold blend of rosemary, thyme, lavender blended with salt garlic and sugar. Beautiful for Provencal grilled tomatoes, salted potatoes cooked in duck fat.
Provencal ChickenBbq Grilled 1/2 chicken on the bone1 Tbsp Dijon mustard, massage into the bird, on top and or under the skin on both sides.3/4 table spoon Herbs of ProvenceMarinate minimum 3 hours up to 24Grill chicken and serve-Grilled zucchini and tomato to accompanySeasoning tip - use 1% of weight of bird for salt level (Including bones, aka total weight). 1 kilo equals 10 grams of salt.
Created by Award winning chef Jc Porrier from St. Lawrence Restaurant.