Best Herbed Compound Butter Recipes
HERBED COMPOUND BUTTER
A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams
ROAST CITRUS CHICKEN WITH HERBED COMPOUND BUTTER
Steps:
- Pre-heat oven to 425 degrees. Stuff Chicken: Rinse Chicken inside and out, pat dry with paper towels. Place wing side down into lightly oiled roasting dish. Quarter the orange and lemon, squeeze the juice from two orange quarters and two lemon quarters over the chicken. Stuff the chicken cavity with half of the orange and lemon quarters, place the other half into the sides of the roasting pan. Make Compound butter in a small bowl combine butter,sage,rosemary,thyme, and garlic. Mix well with fork. Season with salt and pepper to taste. Smooth compound butter under the skin of the chicken breast, being mindful not to tear the membrane connecting the skin to the breast. Drizzle the chicken with 2 tbs of olive oil. Season with salt and pepper. Roast Chicken at 425 degrees for 15-20 minuets, then reduce heat to 350 degrees. Continue roasting chicken for about 2 1/2 hours, or about 1/2 hour per pound of chicken, basting every 1/2 hour. remove chicken from roasting dish and place on serving platter, let rest 5-8 minuets before carving.
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