Herbed Butter For PoultryFrom stalwart 7 years ago
- 2 sticks butter, un-salted shopping list
- *NOT margarine. shopping list
- a quick splash of Cointreau or Drambuie shopping list
- *NOT necessary but I like it ;) shopping list
- 2 tablespoons freshly cracked pepper - I like to use gourmet peppercorns shopping list
- 1/2 tablespoon kosher salt shopping list
- 1 teaspoon dried basil shopping list
- 2 teaspoons dried oregano shopping list
- 1 teaspoon dried sage shopping list
- 2 teaspoons dried thyme shopping list
- 1-2 garlic cloves, minced or 1 teaspoon garlic powder shopping list
- 1-1/2 tablespoons chives, fresh not dried and chopped shopping list
- 2 teaspoons dried rosemary shopping list
- *My friend uses dried rosemary but I prefer to use fresh. I don't whip the Rosemary with the rest of the ingredients. Instead, I place small sprigs of it on top of the butter spread, under the skin of whatever poultry I'm preparing. shopping list
How to make it
- This herb spread is for under the skin of poultry. Be very careful when separating the skin from the flesh as to not tear the skin. Once you've accomplished this [delicate] procedure a couple of times, it's easy. The first time I tried it, the chicken was in a sorry state and it looked like it had been in a fight with a fox.
- Whip room temperature butter and Cointreau/Drambuie to a smooth paste and add all of the ingredients.
- Make sure you whip the butter to create a smooth paste.
- Let it rest for at least 2 hours at room temperature to allow the flavors to marry/blend.
- NOTE: How many birds this butter spread will accommodate depends on the size. If you're cooking a medium to large size chicken 1-2, or 2-3 even 4 small Cornish hens, this should do.
The Cookstalwart Tulsa, OK
The Rating6 people
Yum!!!!pleclare in Framingham loved it
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