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Ten Herb Butter

Yield: 2 1/4 cups herb butter
  • 1 pound unsalted butter, at room temperature
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons truffle oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon jalapeño, minced and seeded
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 1/2 cup parsley, chopped, stems reserved
  • 2 Tablespoons chives, chopped
  • 1 1/2 teaspoons chervil, chopped, stems reserved
  • 1 1/2 teaspoons cilantro, chopped, stems reserved
  • 1/2 teaspoon sage, chopped, stems reserved
  • 1/2 teaspoon tarragon, stems reserved
  • 1/2 teaspoon oregano, stems reserved
  • 1/4 teaspoon rosemary, stems reserved
  • 1/2 teaspoon fresh thyme, chopped, stems reserved
  • 1 1/2 teaspoons mint, chopped

Place all ingredients but herb stems (reserve for chicken) in food processor, and blend well or mix by hand until smooth.

Herbed Bread and Mushroom Salad

Yield: 4 servings

  • 2 1/2 Tablespoons extra virgin olive oil
  • 4 ounces wild mushrooms (a combination of cremini, shiitake, oyster, chanterelle or Portobello) stems removed, caps sliced
  • Salt and freshly ground pepper
  • 3/4 cup freshly made 1-inch croutons (from large slice toasted sourdough bread)
  • 1/2 cup reserved pan drippings from Ten Herb Chicken
  • 1/4 tomato diced and seeded
  • 2 Tablespoons herbs chopped
  • 1 teaspoon fresh lemon juice
In a small saucepan, heat 1 1/2 tablespoons oil over medium-high heat. Add mushrooms and salt and pepper to taste, and sauté until mushrooms are tender, about 5 minutes. Transfer mushrooms to a bowl. Add remaining ingredients to mushrooms and toss well. Serve immediately with the chicken.
Yield: 4 servings
  • One 3 1/2 pound chicken
  • 1/2 cup plus 2 Tablespoons Ten Herb Butter (see recipe), softened
  • Reserved herb stems from Ten Herb Butter
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • Herbed Bread and Mushroom Salad (see recipe)
  • 2 Tablespoons herbs, chopped like those in Ten Herb Butter, for garnish

    Rinse chicken and pat it dry with paper towels. Place chicken on its back. Using a small, sharp knife, make 6 incisions into the bird: one in meaty part of each drumstick (go through the flesh), one at joints of thighs (go under skin) and two under skin or breasts (one cut on each side). Turn chicken over, and make an incision on upper part of each thigh.

    Place
    1/2 cup Ten Herb Butter in a heavy-duty resealable plastic bag. Snip off a corner of bag and use it like a pastry bag. Squeeze butter from opening into incisions in chicken (try to use an equal amount in each incision). Massage herb butter into chicken. If any squeezes out of the incision, wipe it into the cavity. Stuff cavity with reserved herb stems. Rub remaining 2 tablespoons herb butter all over outside of chicken. Using a piece of kitchen string, truss chicken, beginning at neck and tying legs together. Place chicken in a bowl and cover. Let chicken marinate in refrigerator for at least 4 hours, or overnight.

    Preheat oven to 425°F. Place a rack in a roasting pan and chicken on rack, breast side up. Roast chicken for another 25 minutes. Turn oven off and let chicken rest inside for another 15 to 20 minutes. Remove chicken from oven and pour off all chicken juices, reserving them. Spoon fat off top, and measure drippings; you should have about
    1/2 cup. Reserve for salad. When ready to serve, carve chicken into 8 pieces. Place Herbed Bread and Mushroom Salad on platter, and top with chicken. Garnish with chopped fresh herbs.

 
Pinot Noir, Dutton Tanch, Du Mol, Sonoma 1997

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