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Homemade Garlic Herb Butter Coins

I can’t count the number of roasted chickens I’ve made over the years trying to figure out the best way to infuse flavor into those birds! Want to know my best hack? Compound butter. And I’ll show you a little trick so more of it gets into your bird than on your hands.

Herb Butter Coins for Roasted Chicken and Turkey | chicken recipes | turkey recipes | perrysplate.com

This Garlic and Herb Butter is the perfect way to add flavor

The worst part about putting compound butter on a chicken is that it slides around and doesn’t really stick to the chicken. And it’s hard to get off your hands. So… a big old mess.

Taking an extra few minutes to roll your butter into a tube and chilling it allows you to slice it into little coins that you insert under the skin. Brilliant, no? This works beautifully with your Thanksgiving turkey, too!

What is Compound Butter?

Compound butter is butter mixed with herbs, spices, or other flavorings. It adds a concentrated burst of seasoning and can be shaped, chilled, and sliced to enhance meats, vegetables, bread, and more.

Why you’ll love Compound Butter for Chicken

You’ll love compound butter for chicken because it adds rich, flavorful seasoning effortlessly. It ensures the meat stays moist and delicious while giving the skin a perfectly crispy texture. Plus, it’s easy to prepare and customize to your taste.

Herb Butter Coins for Roasted Chicken and Turkey | chicken recipes | turkey recipes | perrysplate.com

Garlic Herb Compound Butter Ingredients

  • Butter
  • Shallot
  • Garlic
  • Lemon
  • Fresh herbs – I like to use sage and thyme
  • Salt
  • Black pepper

How to Make Homemade Garlic Herb Butter

  1. Mix all the ingredients in a small bowl.
  2. Transfer herb butter to the middle of a large piece of wax paper. Fold the top end of the wax paper over the butter and, using a spatula or dough scraper, press the top layer of wax paper away from you as you pull the bottom layer of wax paper toward you. (If this sounds confusing, see photos in the post.) The butter should form itself into a cylinder.
  3. Twist the ends to close and put it in the freezer until firm.
Herb Butter Coins for Roasted Chicken and Turkey | chicken recipes | turkey recipes | perrysplate.com
Herb Butter Coins for Roasted Chicken and Turkey | chicken recipes | turkey recipes | perrysplate.com
Herb Butter Coins for Roasted Chicken and Turkey | chicken recipes | turkey recipes | perrysplate.com
Herb Butter Coins for Roasted Chicken and Turkey | chicken recipes | turkey recipes | perrysplate.com

Garlic and Herb Butter Recipe Tips

You could add any spices or herbs that you would normally use to make this recipe your own.

Or try these flavor blends: different citrus zest (lime, orange, grapefruit) prepared pesto (basil, sun-dried tomato) spice blends (Mexican, Indian, Middle-Eastern) Asian flavors (soy sauce, ginger, sriracha)

Try make this far enough in advance to let the butter freeze solid. This makes the placement under the skin so much easier!

How to put butter under chicken skin

To use, unwrap butter and slice into 1/2-inch “coins”. After loosening the skin on the chicken, just slide a few on each side of the breast, one in each leg, and one on each thigh.

Herb Butter Coins for Roasted Chicken and Turkey | chicken recipes | turkey recipes | perrysplate.com
Herb Butter Coins for Roasted Chicken and Turkey | chicken recipes | turkey recipes | perrysplate.com

More ways to use Compound Garlic and Herb Butter

  • Toss the butter coins into the pan with vegetables before roasting.
  • Add to stews, baked goods or sauces for a richer flavor.
  • Melt it ontop of cooked grains to add a burst of flavor.

Storing Homemade Garlic Herb Butter

If you’re using it the same day, simply put it in the freezer in the wax paper until firm.

For long term storage, wrap the whole thing in aluminum foil and freeze. It should keep a few months in the freezer.


If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garlic and Herb Butter Recipe

Garlic and Herb Butter Recipe

Yield: Enough "coins" for 1 4-5 lb roaster chicken
Prep Time: 10 minutes
Total Time: 10 minutes

This is THE easiest way to get an herbed butter under the skin of a chicken. Just slip a few of these coins into your chicken and you'll have more butter on the chicken than on your hands. And a really, really amazing roast chicken (and gravy!)

Ingredients

  • 6 Tablespoons butter, room temperature
  • 1 shallot, chopped small
  • 3 cloves garlic, minced
  • zest from 1 lemon (about 2 teaspoons)
  • 4 Tablespoons fresh herbs (I used mostly fresh sage and 1/2 tsp dried thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Blend all ingredients into a small bowl.
  2. Transfer herb butter to the middle of a large piece of wax paper. Fold the top end of the wax paper over the butter and, using a spatula or dough scraper, press the top layer of wax paper away from you as you pull the bottom layer of wax paper toward you. (If this sounds confusing, see photos in the post.) The butter should form itself into a cylinder.
  3. Twist the ends to close. If you're using it the same day, simply put it in the freezer until firm.
  4. For long term storage, wrap the whole thing in aluminum foil and freeze. Should keep a few months in the freezer.
  5. To use, unwrap butter and slice into 1/2-inch "coins" and place under the skin in the chicken (breast, thigh, and leg areas.)

If you have extra and plan on roasting vegetables, just toss them into the pan with the vegetables. Other ideas to flavor butter: different citrus zest (lime, orange, grapefruit) prepared pesto (basil, sun-dried tomato) spice blends (Mexican, Indian, Middle-Eastern) Asian flavors (soy sauce, ginger, sriracha)

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Gwen @SimplyHealthyFamily

Monday 30th of April 2012

What a fun idea! I'm going to bite the bullet, stop being lazy and make this butter in several batches!

Andrea @ The Skinny Chronicles

Friday 27th of April 2012

Well isn't that clever! I am most impressed. I do love Food Network and the Cooking Channel. I love all the international food shows. Very fun.

Michelle

Thursday 26th of April 2012

Hello!!! I Love this, gotta incorporated it in my next chicken baking :)

Joanne

Thursday 26th of April 2012

I made roast chicken exactly once and it was really good...but I just know that this would top it. Squared.

I totally get what you mean about Sandra Lee...except she's the kind of car accident that I can't even look at, it's so bad.

Julia {The Roasted Root}

Thursday 26th of April 2012

I probably shouldn't be "saying" this out loud....but....I would eat slices of your herbed butter plain jane style. No joke. I ate chunks of butter as a kid, it wouldn't bother me to re-live those days for a butter that looks like yours. It's great to see someone roasting a whole chicken - seems like the boneless skinless breasts are what most people use and I just think they have no flavor. I bet your chicken turned out wonderfully!

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