The Celery Salt is a delicious blend of celery seed and sea salt that will enhance the flavor of fish, chicken, and shrimp. It is also great in coleslaw and other prepared salads like tuna, shrimp, macaroni, egg and potato. The celery salt makes a great vegetable dip when its's added to sour cream, or even sprinkle it on your tossed salad for a fresh, crisp taste.
- Sea salt
- Organic Celery seed
Try and explore the exciting taste of Celery salt with this Lemony Celery-Salted Buttermilk Chicken Thighs.
- 1 large lemon
- 2 cups low-fat buttermilk
- 2 tsp celery salt
- 1 tsp granulated sugar
- 1 tsp garlic powder or 2 cloves minced garlic
- 1/2 tsp freshly ground black pepper
- 3lbs bone-in, skin-in chicken thighs
- kosher salt
- 2 Tbsp olive oil
- Finely grate the zest of the lemon and place in a large measuring cup. Set the rest of the lemon aside. Add 2 cups buttermilk, 2 tsp celery salt, 1 tsp granulated sugar, 1 tsp garlic powder or 2 minced garlic cloves, and 1/2 tsp black pepper to the lemon zest, and whisk to combine.
- Place 3lbs chicken thighs in a large zip-top bag. Pour in the buttermilk mixture. Seal the bag and shake to submerge the chicken. Place the bag in a clean bowl and refrigerate for 2 to 4 hours.
- Arrange a rack in the middle of the oven and heat the oven to 425 F.
- Remove the chicken thighs from the bag, letting as much excess buttermilk drip off as possible, and place skin-side up on a rimmed baking sheet. Pat the skin lightly with paper towels to dry. Slice half zested lemon into thin rounds. Tuck the lemon slices among the chicken pieces. Sprinkle the chicken skin lightly with kosher salt. Drizzle everything with 2 Tbsp olive oil.
- Roast until the chicken is cooked through and deeply golden-brown, 30 to 35 minutes. Squeeze the remaining lemon half over the chicken and serve.