Prep Time 10 minutes - Total Time 1 hour - Makes 1
This is the ultimate herby garlic butter. Pimp up a roast chicken by stuffing the butter under the skin of the chicken. Pop on top of a steak, mixed with some veggies, over fish or make your own garlic bread.
(You will also find this recipe on page 172 of my book Richard’s Family Favourites click here)
Ingredients
1 pack of soft salted butter.
1 whole garlic bulb.
1 handful of chopped fresh herbs, parsley, chives, thyme.
Juice of half a lemon.
Chilli flakes, optional.
Method
Slice off the top part of the garlic to expose all the individual cloves, drizzle with olive oil, season with salt and pepper. Wrap in tin foil, place on a small roasting tray and roast in a preheated oven at 180℃ for 50 minutes or till the garlic is super tender. Just keep checking on it every 20 minutes or so. Depending on the size of the garlic bulb it may take a little longer or less.
Once the garlic is ready, get a bowl and squeeze the garlic bulb into it discarding all the skin. Now add the rest of the ingredients, season and mix well.
Once mixed, roll into a sausage shape and wrap in baking paper or cling film. Pop it into the fridge to set and you are good to go.