Garlic Herb Butter Roast Chicken
Packed with unbelievable flavours, crispy skin, and so juicy! FULL RECIPE HERE:
How To Make Compound Herb Garlic Butter - Best Steak Topping
How to cook the perfect steak:
In case you missed part I and II of our steak series:
Steak Cuts Guide -
Steak: A Buying Guide -
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So first of all, what is compound butter? In Germany, it's very popular for steaks and it's called Kraiter Butter which means as much as herb butter. It basically consists of a high-fat content butter because typical butter in Germany or in France has a higher fat content than for example, in the US. So you always want to start with either European butter or European style butter. Why? Because fat absorbs flavor and enhances them and that's what you want on your steak.
For the first step, I simply chuck up the butter and let it sit outside of the fridge so it can soften so I can easily mix it up later.
Now it's time to get some fresh herbs. We always keep some around in our garden and for a compound butter, I really like chives, thyme, oregano, sage, dill as well. At the end of the day, you can really do it with all kinds of herbs. It's just important they're fresh. If you use dry herbs, they're not flavor intense enough. If you use frozen herbs, they're simply too moist which is not good for the butter, so only go with fresh ones.
All I do now is use a sharp chef's knife and really finely chop up my herbs. Usually, for a stick of butter, I get a good handful of herbs. Now I add a pinch of Mesquite salt to it and a little bit of Hungarian paprika. Don't overdo it, you don't want it to be a dominant taste but just a side flavor of the compound butter.
My secret ingredient for the butter is fish sauce because it adds that savory umami flavor that makes things taste so good.
Finally, I chop up a small clove of garlic. Alternatively, I could also add a little bit of shallot because that rounds out the flavor of the butter.
Once it's all minced up I add it to the bowl and stir it with a wooden spoon trying to mash it up so everything is evenly distributed.
By now, the butter should be noticeably softer so you can easily mix everything up so you create an evenly green mass. Once everything is mixed, I get out a piece of parchment paper and put the butter in the middle. now I simply twist the ends so I create a little log that almost looks like a sausage. At this point, the butter is relatively soft and I add it back to the fridge so it can harden again.
Later on, when your steak is ready you can simply cut little rounds out of it and add them on top of the steak and it will melt slowly and create an additional flavor enhancement for your steak.
That being said, compound butter never goes unused in our household because we use it on so many things, maybe eat it on bread so it's really something that you can make a lot of. I find that it gets better the older it gets and so it's just always something you can have in your fridge without worrying about it getting too old.
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ONE PAN GARLIC HERB BUTTER WHITE FISH & VEG
Easy Tender Succulent white fish, seasoned in aromatic spices, herbs, lemon and garlic, then seared and baked with peppers, corn, carrots and potatoes.
It’s the ideal dinner for busy families because it’s just so easy to toss in the oven even on the busiest days.
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Garlic Butter And Herb Roasted Turkey Recipe | Step-By-Step Tutorial
Garlic Butter And Herb Roasted Turkey Recipe | Step-By-Step Tutorial. Never cooked a turkey before, no problem. This video is perfect for any and everyone novice, or top chef.
Cooking With Tammy Seasoning:
Garlic Butter And Herb Roast Turkey Recipe
13lb turkey
Herbs & Spices
2 stick butter softened (room temperature)
5-6 garlic cloves finely chopped
3 sprigs sage leaves finely chopped
1 1/2 tbsp rosemary leaves finely chopped
1 tbsp thyme leaves finely chopped
4 tbsp parsley finely chopped
1 tsp salt
1/2 tbsp black pepper
1/2 - 1 tbsp chicken bouillon
2 tbsp roasted garlic and herb seasoning
4-5 potatoes sliced
3-4 large carrots sliced
Add oil, salt, pepper, bouillon, garlic powder, roasted garlic and herb seasoning to taste.
Preheat the oven to 325°F.
Season the potatoes, and place them in the roasting pan.
Using soften butter, add herbs and spices, and combine thoroughly.
Add compound butter under the skin of the turkey, the cavity of the turkey, and on the outer part of the turkey.
Add rosemary sprigs, thyme sprigs, onions, apples, oranges, lemon to the cavity and secure.
Once the turkey produces drippings, baste the turkey every 30 minutes.
Using an injector, inject the turkey with the drippings as well.
Cover the turkey with aluminum foil if necessary, if the turkey is browning too fast.
Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat.
Roast the turkey until it reaches a temp of 165°F
Garnish and serve.
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Roasted Garlic and Herb Butter | Homemade Butter with just 1 Ingredient needed