Chicken Salt
We now live in a world where nutritional yeast is a condiment and we are all loving fancy quinoa and activated sprouts; a place where the words monosodium glutamate (don’t say MSG) are whispered furtively in dark places. So, this feels like a glorious rebellion. Yes, our lives are better for donning smartwatches in the fresh air. But guess what? I made a chicken salt. And it makes food taste like it’s alive. Never ever again should chicken salt be relegated to a stash of piping hot fries the morning after the night before. It should go on almost everything.
Makes 1 1/2 cups (210 g/7 1/2 oz).
Ingredients 12
4 tbsp chicken stock powder
4 tbsp nutritional yeast flakes
4 tbsp garlic powder
2 tbsp sea salt flakes
1 tbsp saltbush, dried, omit if unavailable
2 tsp lemon myrtle powder
2 tsp mustard powder
1 tsp curry powder
3 tsp onion powder
2 tsp caster sugar (superfine sugar)
3 tsp celery seeds
3 tbsp sweet smoked paprika
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Method 2
Combine the , , , , dried (if using), , , , , , , and in a bowl and stir with a fork to ensure the spices are fully incorporated.
Pop into a screw-top jar and prepare yourself for deliciousness.
Katrina Meynink's tips
Makes 1 1/2 cups (210 g/7 1/2 oz).
This will last for up to 3 months in a screw-top jar in a cool and dark pantry.
