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| lemon, herb and garlic butter |
I use this herby butter most often to flavour a roast chicken, by shoving the butter between the skin and flesh of the uncooked bird - an oddly satisfying process as you carefully pull the taut skin away from the uncooked flesh (or perhaps that is just me!)
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| chicken roasted with lemon, herb and garlic butter |
See what I mean? It really is that simple.
Skill level: Easy
ingredients:
75g butter, at room temp
1 garlic clove, very finely chopped
zest of one lemon, finely chopped
a small handful of fresh flat leaf parsley and basil
salt and freshly ground black pepper
directions:
directions:
- Cream all the ingredients together. Season to taste, then chill.
4 comments:
Not oddly satisfying at all! Completely understandably satisfying. I like to do this with leftover pesto as well, Rachel. Anything that adds oil and/or butter and flavor into the bird is tops in my book!
oh my word... salivating... is it wrong that I want this for breakfast? love the lemon butter, adorable!
Lovely. I'm kicking myself because I've let my tarragon run to seed and the flavour's somehow vanished. I'll have to decimate the parsley patch instead!
I do so agree - loads of lemon, fresh herbs, black pepper and even a crumble of dried chilli. Is it weird that I kind of like the stuffing under the skin bit?
And that crispy skin when it comes out of the oven - definitely cooks perks.
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