Chicken salt:

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5 Tbsp diamond crystal kosher salt

3 Tbsp powdered chicken bouillon

2 Tbsp nutritional yeast

2 Tbsp paprika

1 Tbsp garlic powder

2 tsp ground white pepper

2 tsp onion powder

2 tsp celery seeds

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1. In a blender, combine all ingredients and process until powdery and cohesive.

2. Store in a dry air-tight container at room temperature for up to 6 months.

   Notes:

   This will make more than you need, use it on anything!

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Guajillo mayo

2 Tbsp olive oil

1 small onion, cut into ¼ inch rings

4 garlic cloves

4 Guajillo chiles , stemmed and seeded

2 tsp coriander seed

2 tsp black peppercorn

1 cup water

Juice from 1 lemon

½ cup neutral oil

1 egg

kosher salt, to taste

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1. In a pan over medium heat, sear onion rings in olive oil until charred. Flip onions over and add in garlic cloves. Cook until dark brown and cooked through. About 8 minutes.

2. Add in Guajillo chiles, coriander seeds and black peppercorns. Toast until chiles are toasted. About 2 minutes.

3. Turn off heat to avoid flare up, and carefully add in water. Turn heat back on low and cook until chiles have softened, about 10 minutes. Let cool to room temperature.

4. Transfer Guajillo mixture to a blender with liquid and lemon juice (you’re looking to have about 3 Tbsp of liquid to add to the blender)

5. Blend until smooth.

6. Add in egg and oil and blend until combined and thickened.

7. Season with salt and store in fridge until ready to serve.

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Chicken Quarters:

2 chicken quarters

Chicken salt

cooking oil

½ bunch of asparagus, tough ends removed

kosher salt, to taste

Guajillo mayo, for serving

cooked rice, for serving

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1. Preheat oven to 425F

2. Season chicken quarters with chicken salt all over.

3. In an oven proof skillet over medium heat, sear chicken skin side down in oil for about 5 minutes until golden brown. Place in the oven.

4. After about 30 minutes, flip your chicken over and place back in oven.

5. Cook for another ~25 minutes (internal temperature should be above 185F)

6. Total cook time for chicken is about 45-55 minutes.

7. Remove chicken from pan and set aside.

8. Remove and save chicken fat from pan. Clean the pan and add some chicken fat back into the pan to cook the asparagus.

9. Sear asparagus over medium heat in chicken fat until nicely roasted. About 5 minutes. Season with salt.

10. Serve the chicken and asparagus with the Guajillo mayo and white rice on the side.