Shallot And Garlic Butter Recipes

HERBED COMPOUND BUTTER

Steps:

• In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
• Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

ROAST CHICKEN WITH SHALLOT-GARLIC BUTTER

Steps:

• Preheat the oven to 450°.
• In a small bowl, combine the butter with the shallot, parsley, garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
• Rub 1 tablespoon of the flavored butter on the inside of the chicken, and sprinkle the cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Use your fingers to gently loosen the skin covering the breast and place 1/2 tablespoon of the flavored butter under the skin on each side of the breast (working from the top end) and under the skin of each thigh (working from the bottom end of the breast).
• Reserve the extra flavored butter for brushing on the chicken when finished.
• Tuck the wings behind the bird and tie the leg ends together with kitchen twine.
• Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper all over the chicken.
• Set the chicken in a shallow baking dish (just large enough to hold the chicken) and place it in the oven with the legs to the back.
• Roast for 20 minutes.
• Baste the chicken with any accumulating juices and roast for 15 minutes longer.
• Baste the chicken again and roast until the thigh registers 165° when tested with an instant-read thermometer -- 10 to 15 minutes.
• Transfer the chicken to a cutting board and let it rest for 10 minutes.
• Brush the warm chicken with the remaining flavored butter, if desired, then carve and serve with the pan juices spooned over the top.

SHALLOT AND GARLIC BUTTER

Steps:

• In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.