Three Flavoured butters - for roasting Chicken or Turkey

Three Flavoured butters with herbs for roasting Chicken or Turkey

Recipe By:

Western Star

westernstarbutter.com.au [1]

Prep Time:

10 min

Serves:

Makes:

3 different flavoured butters

These delicious herb and citrus butters may be prepared ahead of time and refrigerated for 3-4 days, or even frozen up to 1 month in advance. Stuffing butter under the skin of a roasting bird like chicken or turkey, helps to baste the breast during cooking, without you having to lift a finger!

Shallot, Oregano & Lemon Butter

Ingredients

185g Western Star Original Butter, softened
2 large French shallots, finely chopped
2 tablespoons finely chopped fresh oregano
1 tablespoon finely grated lemon rind

Method

Combine all ingredients for chosen butter and chill until required. Stuff butter under the skin of chicken or turkey breasts to keep the breast moist during cooking
Using fingers and working from the base of each breast, gently separate the skin from the breast meat to form two pockets
Stuff a handful of chosen butter into each pocket and from the outside, massage the butter evenly over the meat. Roast the bird in the usual way

Spiced Citrus Butter

Ingredients

185g Western Star Original Butter softened
finely grated rind of 1 orange
finely grated rind of 1 lime
½ teaspoon cinnamon
pinch ground cloves
freshly ground black pepper, to taste

Method

Combine all ingredients for chosen butter and chill until required.
Repeat method as above.

Spring Onion, Chilli & Lime Butter

Ingredients

185g Western Star Original Butter, softened
4 spring onions
2 small red chillies, seeded and finely chopped
grated rind of 2 limes

Method

Combine all ingredients for chosen butter and chill until required.
Repeat method as above.

Tips & Hints

Any leftover butter can be portioned and frozen and then defrosted as required.
Flavoured butters can be used for almost anything; try tossing any of these butters through steamed asparagus or green beans in a pan. Try cooking an omelette in shallot or lime and chilli butter, or simply spread over grilled steak or chicken.
To serve these butters at the Christmas table, use baking paper to shape them into a log and refrigerate until firm, then slice into individual rounds for serving. Allow at least 30 minutes for them to come to room temperature before serving.
For a special Christmas idea, spread flavoured butter onto a baking paper lined tray and chill until firm. Using a star shaped cutter (or whatever shape you like) cut out shapes and place on a serving plate on the dinner table.