Organic Cut Rosemary

Points Of Interest

Cut Rosemary has a strong, piney flavor that intensifies when cooked to a permeating, herbaceous taste. Dried, needle-like Rosemary leaves can be used sparingly in sauces or rubbed on grilled and roasted meats and vegetables.

• Light to dark green with brown undertones
• Cut into 1/8 - 1/4 inch pieces
• Pungent, piney aroma and flavor

Suggested Uses

• Use Cut Rosemary to season meat dishes and tomato sauces of Italian cuisine
• Use Cut Rosemary to season traditional Greek leg of lamb, along with garlic, black pepper and citrus
• Sprinkle atop focaccia and other flatbreads
• Add sparingly to sweet concoctions like wine punch or apple jelly for a unique, herbal twist

Basic Preparation

Ready to use. Add to taste. Crush or grind for finer texture, if desired.

Recipe

Marinated Rosemary Chicken

2 (2- to 3-pound) whole chickens

2 bunches fresh parsley, chopped

1 bunch fresh thyme

6 tablespoons Cut Rosemary

3 tablespoons grated lemon zest

12 cloves crushed garlic

3 tablespoons ground black pepper

1 cup olive oil

1 cup white wine

To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest,

garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is

smooth.

Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against

the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little

under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining

marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to

36 hours.

Preheat oven to 350°F (175°C). Remove chickens from marinade dish, discarding any remaining

marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1

1/2 hours or until chickens are no longer pink inside and their juices run clear.