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Monday, June 23, 2014

Bundt Pan Grilled Chicken- How do you #Herbamare?

A moist and juicy whole chicken, cooked on the grill in a bundt pan.
 
 Grilled Bundt Pan Chicken- www.hunwhatsfordinner.com
 
I recently teamed up with other Canadian bloggers and A.Vogel Canada, to try their Herbamare Sea Salts. I was intrigued by these salts, which boasted to be full of fresh herbs and vegetables. So, I jumped at the chance to try them. I received my package from A.Vogel which contained three different types of Herbamare salts- Original, Zesty and Sodium Free. I quickly opened them up, to smell what goodness awaited me. It was heaven! You could smell all the wonderful herbs and vegetables and the smell made me want to go right into the kitchen to make something with the salts. But first I decided to do a little reading about Herbamare Salts.
 
 




Sea salt contains calcium, magnesium, trace elements and other minerals, which are eliminated when sea salt is transformed into table salt. That's why table salt has such a bright white colour, while sea salt is not as pristine.
 
Herbamare is made from sea salt, so it contains calcium, magnesium and 80 essential trace minerals, which are know for their great health benefits. After all plants, animals and humans have been using sea salt, since the beginning of time. What makes Herbamare different than other sea salts is the herbs and vegetables which are mixed with the sea salt. These herbs and veggies are all organic and are mixed with the salt, within 8 hours of being harvested. This salt and veggie mixture is left to macerate for 4 to 12 months, depending on the variety. During this time the sea salt becomes impregnated with all the essential oils, aromas, enzymes and other active ingredients; from the herbs and vegetables. Each Herbamare seasoning salts also contain Kelp, which is full of a variety of minerals. These seasonings are GMO and MSG free.
 
Since I had thawed a whole chicken for dinner, I decided to season it with the Zesty Herbamare Seasoning Salt and fresh ground pepper. I wanted to taste the wonderful flavor of the salt, on the chicken. We all agreed that even though it was so simply seasoned, it was some of the best chicken we have tasted in a long time.

This past month I've had so much fun adding Herbamare to our meals. I've seasoned fish with it and even added it to an amazing goulash (recipe coming later this week!). Herbamare adds such a wonderful burst of flavor to any meal!


Grilled Bundt Pan Chicken- www.hunwhatsfordinner.com #Herbamare




Bundt Pan Grilled Chicken

1 whole chicken (mine was about 4 lbs)
1 1/2 tsp Zesty Herbamare (contains a touch of red pepper and horseradish)
fresh ground pepper
1 C Black Fly Margarita drink (feel free to substitute lemon lime soda)

Preheat your grill to 400 degrees.

Rinse chicken and pat dry. Place butt end of chicken over the centre spout of the bundt pan and insert the spout into the chicken; until chicken is securely in place. Season with Zesty Herbamare and fresh ground pepper. Pour the margarita drink (or liquid of choice) into bundt pan.

Place bundt pan in the centre of the grill. Depending on how many heat sources your grill has, you can turn the centre heat source to low, while keeping the left and right heat sources to medium high. Grill chicken for approximately 1 1/2- 2 hrs; until the internal temperature taken in the thickest part of the thigh reaches 170 degrees.

Using oven mitts, remove bundt pan from the grill and set on a trivet to rest for 20 minutes.


Would you like to try Herbamare, by winning one of 3 Cooking kits? Share your Herbamare food photos and recipe ideas on your favourite social media sites for a chance to win... don't forget to include the #Herbamare hashtag!

Contest ends June 30th

1 comment:

Tara Noland said...

This is such a great idea, love it!!