Mmm, herb butter!
Homemade butter is a little touch that can make a big difference. I’m not talking about c.y.o.b (churn your own butter), although that does seem very cool and is actually on my bucket list.
I’m talking about adding mix-ins to your butter. One of my favorite butter recipes is for Berry Butter from Pioneer Woman. Today, we will make a simple, five-ingredient herb butter. It is the perfect ingredient to spruce up a roast chicken.
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 stick butter, softened
1 teaspoon salt
1 teaspoon pepper
STEP 1. Chop the rosemary and thyme into small pieces.
Side Note on Herbs
The fresh herbs need to be removed from the stalk. No one likes little chunks of wood in their food. Stripping rosemary is a pretty simple task. Holding the sprig by the growing end in your left fingers then with you right hand, drag your fingers down the stem. The rosemary leaves fall right off. This technique does NOT work at all with thyme. Thyme has a thinner stem that will snap if you try the same method. I delicately pulled all the thyme leaves off, which took ages. After I was finished, I found this clever tip from epicurious, which makes use of a common kitchen utensil: a fine-mesh strainer. In the future, I will use this method.
STEP 2. Soften butter in microwave in microwave safe dish or in a pan on the stove top. (Don’t want to melt, just soften.)
STEP 3. Mix herbs into the softened butter.
STEP 4. Add a teaspoon of salt and pepper. Mix.
STEP 5. Use immediately or wrap in plastic wrap, form into a roll, and freeze.
In this case, I used the herb butter to top a whole chicken before roasting (pictured below). Here is the recipe for Roasted Chicken with Herb Butter.
Thank you for stopping by! Happy Wednesday!