I love lemon [in case you haven't noticed]… and lemon and chicken are best of friends especially in winter…. This is a simple way of jazzing up your normal roast chicken and really infuse it inside out with flavour. You could also add a grated garlic clove or chopped parsley to the mix but there is something about the clean freshness of the lemon and a touch of salt that is a winner for me…. but use this process for making a multitude of compound butters with endless flavour combinations: chilli & coriander; sage and garlic; parsley, thyme and chive, redwine and chive and so on…..use them with chicken or when pan frying fish or top a steak with a thin slice for added richness.
Butter, lemon, salt and juice
Mash unsalted butter, lemon zest, pinch of salt and a little lemon juice till totally combined. This can be done in a food processor…. much easier if you are doing a big batch
roll into a log
Spoon onto a piece of glad wrap and roll into a log. This can be frozen now for up to 3 months or chilled if you are using in next few days. This butter would be beautiful next time you pan fry a piece of fish or even with prawns.
slice...
After the butter is chilled you can slice off what you need easily and bring to room temperature before….
Stuff gently under the skin
….stuffing gently under the skin of your chicken and squishing it all over the breast meat and down to the thighs and legs. Putting butter under the skin not only adds flavour straight into the meat but also keeps the breast lovely and moist. Squeeze loads of lemon juice over the skin, stuffing the left over lemons into the cavity. Then drizzle with olive oil. Season well and bake as usual! Yummmm
