Activator for everything that flies

Activator for everything that flies, a seasoning salt for poultry by Stefan Marquard

The activator for everything that flies is a seasoning salt for poultry based on the concept of star chef Stefan Marquard, made and packed in our workshop in Klingenberg am Main. We blend it from German rock salt, cane sugar, white pepper, fennel, coriander, cumin, mace, lemon myrtle and lemon peel. The idea behind it: you massage the seasoning salt into the raw meat before cooking, so the aromas penetrate deeply and chicken, duck, goose and turkey taste noticeably more intense.

How to use

For all kinds of poultry – chicken (whole or in pieces), turkey, duck, goose and poulard, whether roasted, grilled, braised or oven-cooked. Reckon on around 12 g (a scant tablespoon) of activator per kilo of poultry. Massage the seasoning salt in well, also under the skin and, with whole birds, into the cavity, then leave to work for about five minutes and cook as usual afterwards.

Good to know: The activator already contains salt, so you don't need to add any extra. Be sure to season the meat before cooking and not after, because the aromas only penetrate properly while it is raw.

Recipe: crispy roast chicken

A juicy oven chicken with crisp skin that needs no further seasoning.

Ingredients for 4:

• 1 chicken (approx. 1.5 kg)
• approx. 18 g activator for everything that flies
• 2 tbsp soft butter or oil
• 1 lemon, halved
• a few sprigs of thyme or rosemary

Method: Pat the chicken dry and massage the activator all over it, also under the skin and into the cavity. Put the halved lemon and the herbs into the cavity and leave to work for five minutes. Brush with butter and roast in a preheated oven at 180 °C for around 70 minutes until crisp, basting a few times with the pan juices.

What's in it?

German rock salt forms the savoury base, a hint of cane sugar rounds it off. Lemon myrtle and lemon peel give the fresh, unmistakable citrus note, fennel, coriander and cumin the aromatic depth. Mace (the lacy covering of nutmeg) brings a warm spice, white pepper and a touch of mustard seed the fine, gently sharp accent.

At a glance

• A seasoning salt for poultry by star chef Stefan Marquard
• With German rock salt, lemon myrtle, lemon peel, fennel and mace
• Massage in before cooking, around 12 g per 1 kg of poultry, leave 5 minutes
• For chicken, duck, goose, turkey and poulard
• No flavour enhancers, anti-caking agents or additives

Goes well with

The activator principle exists for every ingredient: activator for everything that swims for fish and activator for everything from the ground for vegetables. The fresh citrus note comes from lemon myrtle, while herbes de Provence round off any poultry dish in Mediterranean style. For seasoning at the table, freshly ground white pepper fits well. Find more in our spice blends collection.

Frequently Asked Questions

What is an activator?
A seasoning salt that you massage into raw poultry before cooking. While raw, the spices penetrate especially deeply and noticeably boost the natural flavour.

How do I dose it correctly?
Around 12 g, a scant tablespoon, per 1 kg of poultry. Massage in well and leave to work for about five minutes before you cook the meat.

Do I need to add salt?
No, the activator already contains rock salt. Season the meat fully with it and add at most a very little at the end.

Can I also use it for fish or vegetables?
It is tuned for poultry. For fish there is the activator for everything that swims, for vegetables the activator for everything from the ground.