Making Herb Butter for Roasted Chicken Recipe

Video Transcript

"Okay, first we're going to trim our herbs, and make our herb butter to fill the chicken. So we have our fresh basil, take it off at the base of the stem, like so, our dill, you can leave some stem on there, that's okay. This is a very nice dish. You can, you can smell it for miles cooking, it's so good. Here's our dill, and let's add in some teragon. Teragon, you want to peel that off like so. You don't want the thick stem in there, and we'll trim the teragon, like so. Just a little more of the teragon and we should be ready. Okay, now what we will do is rough cut the herbs just like so. It smells really good. Now, for mixing the butter, I usually put gloves on. We have three quarters of a pound of butter, it's softened, it's room temperature. It's essential that you have it room temperature otherwise you'll have problems mixing this thoroughly and filling the chicken. There we go, we'll add our herbs, now we're going to mix, very easy, very basic, the quick mix. Okay, now what I'm going to do is add a little bit of salt and lemon pepper. Salt, about half a tablespoon, about like so, add that in there, same with the lemon pepper, about a half a tablespoon, mix that in. There we go. Now what we're going to do is place the herb butter in the refrigerator, maybe for two or three minutes while we prepare our chicken. The butter is room temperature. With the ovens on, and what have you, we don't want we don't want it to melt though. We want it to be pliable, so herb butter into the refrigerator, and now we will prepare the chicken for roasting. "