Three Flavoured butters - for roasting Chicken or Turkey
Recipe by Western Star
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!
Prep 10 minServes 8Makes 3 different flavoured butters
Ingredients
Method
Shallot, Oregano & Lemon Butter
185g Western Star Original Butter, softened
2 large French shallots, finely chopped
2 tablespoons finely chopped fresh oregano
1 tablespoon finely grated lemon rind
Spiced Citrus Butter
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
Spring Onion, Chilli & Lime Butter
185g Western Star Original Butter, softened
4 spring onions
2 small red chillies, seeded and finely chopped
grated rind of 2 limes
Shallot, Oregano & Lemon Butter
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
Combine all ingredients for chosen butter and chill until required.
Repeat method as above.
Spring Onion, Chilli & Lime Butter
Combine all ingredients for chosen butter and chill until required.
