Sunday, February 24, 2013

Compound Butter

Compound butters can be a wonderful ingredient when roasting chicken, turkey, or even topping steaks and pork chops.  I love to fill them with fresh herbs and citrus, lots of different varieties for different purposes. A few of our favorites are parsley, orange zest, and pepper to top pork chops as they come off the grill, lemon zest, rosemary, oregano, and parsley to stuff under the skin of a whole chicken prior to roasting, and basil, oregano, and pepper to top grilled chicken.  Mmmm there are endless possibilities when it comes to compound butters.

There are no right and wrong ways to do it.  Start with a cube of butter at room temperature, lots of fresh herbs, citrus, and salt and pepper.  Place your butter in a bowl, chop herbs and stir it all together with the zest of citrus and season with salt and pepper.  Stir it until combined and roll it up in some parchment paper, store it in the refrigerator or freezer, then slice it up when you are ready to use it.   Delicious!

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