For more than a decade I’ve been on a mission to figured out all the best ways to roast a chicken. One of my favorites? Herb butter under the skin. I’ve got a little tip for you to make sure the butter gets under the skin and not all over your hands.
This Herbed Butter is the Perfect Way to Add Flavor
Herb butter is one of the best secret weapons for roast chicken because it releases all of the buttery, herby goodness directly on to the meat. Flavorful skin is great, but what we really need is flavorful meat.
Using my method of making little “coins” to shove under the skin makes this SO much easier. You can even prep (and freeze!) this way in advance. That’s my favorite little Thanksgiving shortcut because this method also works beautifully for turkeys.
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.
Garlic Herb Compound Butter Ingredients
- Butter
- Shallot
- Garlic
- Lemon
- Fresh herbs - I like to use sage and thyme
- Salt
- Black pepper
How to Make Garlic Compound Butter
- Mix all the ingredients in a small bowl.
- 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.
- Twist the ends to close and put it in the freezer until firm.
Herbed 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 ½-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.
More Ways to Use This Garlic Compound 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.
TIP: Double this recipe to season a Thanksgiving turkey!
Storing Herbed 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.
More From Perry's Plate
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Compound Butter for Chicken
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 ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Blend all ingredients into a small bowl.
- 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.
- Twist the ends to close. If you're using it the same day, simply put it in the freezer until firm.
- For long term storage, wrap the whole thing in aluminum foil and freeze. Should keep a few months in the freezer.
- To use, unwrap butter and slice into ½-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)
Notes
1. Double this recipe to season a turkey!
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