This butter is the perfect accessory for vegetables, poultry, steak and fish. It’s an easy way to make a sauce and add a lot of flavor to many dishes. This is my favorite compound butter to use when I roast chicken or turkey. I just rub the softened butter under the skin of the bird and it bastes the meat while roasting. The meat comes out flavorful and juicy.
Makes 1/2 cup
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest
1/2 teaspoon kosher salt
Mix all the ingreident in a bowl with a rubber spatula until well combined.
Spoon the butter onto a piece of plastic wrap. Roll the plastic wrap over the butter and gently shape it into a log. Twist the ends and tuck them under.
Refrigerate the butter until firm. The herb butter will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.