This is a wonderful seasoning salt that can be made in a large quantity. I store mine in a glass jar with a tight fitting lid. It does not need to be refrigerated and it will keep for a full year. Mixed with olive oil or melted butter it makes a wonderful rub for chicken or turkey (see instructions below). The flavor is great, as is the color of the roasted bird. As many of you know, I have been known to exhibit Martha Stewart-like qualities on occasion. If you are feeling a tad Martha Stewartish, put some Sel Epicé in a small glass bottle, tie the top with some leftover ribbon, and take it as a hostess gift the next time you need one. Make sure you give it to someone who will actually use it – ‘cause it kills me to give away such lovely stuff only to have the jar get all dusty on someone’s shelf!
- 2 cups coarse Kosher salt
- 1 large head of garlic, separated into individual cloves and peeled or 30 cloves already peeled garlic
- 1 1/2 tablespoons of poultry seasoning
- 3 tablespoons chili powder
- 3 tablespoons paprika
- 2 tablespoons ground pepper
- 1 tablespoon ground ginger
- 1 tablespoon dry mustard
- 1 tablespoon celery salt
Put enough salt into a blender to cover the blades. With the blender motor running drop the garlic cloves on the whirling blades. If the mixture sticks loosen it with a carrot or celery stalk (this is so that you won’t break your spoon or whatever on the blender blades – no one wants bits of plastic in their Sel Epicé, I can tell you that). Add more salt until all of the garlic cloves are ground up. Place the garlic/salt mixture in a large bowl. Add remaining ingredients and mix thoroughly.
To use as a rub on chicken or turkey combine equal parts Sel Epicé with olive oil or melted butter. Rub on the outside of bird before roasting. You can even rub it under the skin. Store in an airtight container in your pantry or cupboard.