Roasted Garlic Thyme Butter Recipes
THYME GARLIC BUTTER
Categories Condiment/Spread Sauce Food Processor Garlic Quick & Easy Thyme Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a food processor along with remaining ingredients and blend.
- Roll into a 6-inch log in a sheet of plastic wrap, twisting ends closed. Chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before using.
THYME GARLIC BUTTER
This butter is great served on steaks. This needs at least 2 hours for flavors to blend, time not included
Provided by Barb G.
Categories Vegetable
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Mince garlic and mask to a paste with salt using a heavy knife.
- Transfer to a food processor along with the remaining ingredients and blend.
- Roll into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend.
- Bring to room temperature before using.
Nutrition Facts : Calories 1654.3, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 2364.8, Carbohydrate 6.3, Fiber 2.4, Sugar 0.7, Protein 3.4
CRISPY PAN-ROASTED CHICKEN WITH GARLIC-THYME BUTTER
I have discovered my favorite cookbook in a very long time -- Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. This is another winner!!
Provided by Pianolady
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°.
- Halve the chicken, with the breastbone, backbone and the first two digits (tips) of the wings removed.
- Season the chicken halves on both sides with salt and freshly ground white pepper. Set a 12" cast iron skillet over high heat and when it is hot, add the olive oil. Swirl the skillet to coat it evenly, and then lay the seasoned chicken halves, skin-side down, in the skillet. Sear until golden, about 3 minutes.
- Transfer the skillet to the oven and roast until the chicken is nearly cooked through and the skin is crispy, about 17 minutes. Turn the chicken over and continue to roast, skin-side up, until it is cooked through -- 3 to 5 minutes.
- While the chicken is roasting, combine the butter with the garlic and thyme in a small bowl, and stir well to blend.
- As soon as the chicken is removed from the oven, spread the garlic butter over the skin and serve immediately.
Nutrition Facts : Calories 338.4, Fat 27.4, SaturatedFat 9.2, Cholesterol 100.3, Sodium 1824.5, Carbohydrate 0.9, Fiber 0.3, Protein 21.3
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- Roast the Garlic. You need a whole garlic. Peel off all the loose outer skin. Cut the top off. Place in tin foil. Dazzle Olive Oil on the top. Roast in the middle of the oven at 400 Fahrenheit for 40 minutes.
- Slightly melt butter. This can easily done in a microwave. But do not melt to much. You want it just real mushy so you can mix all the other ingredients into it. Add the roasted garlic. The garlic is very soft now. As you mix it into the butter, a lot of the garlic will completely mix in but allow some pieces to be partly whole. In other words you want the garlic to be thoroughly mixed into the butter but you also want some nice chunks too!
- Place on a cutting board. Form into a nice log. Use some cellophane. Once the log is formed, wrap the log in the cellophane and smoothen out the form of the log to make it nice and beautiful! Place in the refrigerator until ready to serve!
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