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1
Make compound butter of choice (see below); wrap and chill for at least 2 hours to firm.
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2
Preheat broiler.
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3
In small bowl, stir together rosemary, salt and pepper.
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4
Add oil and mix well.
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5
Carefully run fingers under chicken skin without tearing or removing it.
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6
Rub some mixture under skin then rub remaining mixture all over the outside of chicken.
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7
Place chicken, skin side down, on broiler pan and broil 8 inches from heat 10 minutes.
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8
Turn and broil 6 to 8 minutes more, or until just done.
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9
Transfer chicken to dinner plates and place 1/2-inch thick slice compound butter on top of each breast half.
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10
IF you or your guests would prefer to eat the chicken without skin, bring the compound butter slices to the table so each diner can remove the skin and then the chicken with the butter.Serving size = 1 chicken breast without skin or butter
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11
Chili Butter: With electric mixer on medium speed, beat 1 stick (8 tablespoons) softened unsalted, butter, 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoons ground coriander, 1/2 teaspoon grated lime zest, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well combined.
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12
On sheet of wax paper, shape into 6-inch log.
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13
Wrap and chill or freeze.
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14
Herb Butter: With electric mixer on medium speed, beat 1 stick (8 tablespoons) softened unsalted butter until creamy.
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15
Add 2 tablespoons chopped parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon dried crumbled rosemary, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, and beat until well combined.On sheet of wax paper, shape into 6-inch log.
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16
Wrap and chill or freeze.
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17
Red Wine Scallion Butter: In small skillet, heat 2 teaspoons olive oil over low heat.
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18
Add 1/4 cup minced scallions (white part only) and cook, stirring frequently, about 7 minutes, or until tender.
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19
Add 2/3 cup full-bodied red wine (such as Pinot Noir,) raise heat to high, and cook about 5 minutes, or until scallions have absorbed almost all wine.
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20
Cool at room temperature.
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21
With electric mixer on medium speed, beat 1 stick (8 tablespoons) softened unsalted butter and 1/4 teaspoon salt until soft.
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22
Beat in scallions until well combined.
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23
On sheet of wax paper, shape into 6-inch log.
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24
Wrap and chill or freeze.
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25
Toasted Hazelnut Butter: In 350 degree F oven in a baking pan, bake 1/3 cup hazelnuts until skins loosen and nuts are fragrant, about 10 minutes.
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26
Rub nuts in kitchen towel until skins come off (some bits will remain).
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27
Transfer to food processor, add 1 stick (8 tablespoons) softened unsalted butter, 1/4 teaspoon salt, 1/4 teaspoon grated nutmeg, and 1/8 teaspoon cayenne pepper, and process until well combined.
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28
On sheet of wax paper, shape into 6-inch log.
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29
Wrap and chill or freeze.
