Broiled Chicken with Herb Butter

Name: Broiled Chicken with Herb Butter
Cuisine: French
Ingredients: 2 teaspoons chopped fresh tarragon leaves; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh Italian parsley leaves; 1 tablespoon coarsely chopped fresh basil leaves; ½ teaspoon finely chopped fennel seeds; ¼ cup unsalted butter or 3 tablespoons olive oil of your choice; ¼ cup unsalted butter or 3 tablespoons olive oil of your choice; Salt; Pepper from the mill; 3 broilers, 1½ to 3 pounds each, split or frogged; 3 broilers, 1½ to 3 pounds each, split or frogged; 3 tablespoons boiling water; 2 tablespoons fresh lemon juice or to taste

Preparation info

FFR to FCR—
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe can also be used for the outdoor grill. You can replace the butter with olive oil in the herb mixture.

Ingredients

2 teaspoons chopped fresh tarragon leaves
1 tablespoon chopped fresh chives
1

Europe
France
Main course
Gluten-free

Method

Mix all the herbs and fennel seeds together. Cream the butter with the thumb pad of your working hand or a knife blade, mixing it gradually with the herbs and salt and pepper to your taste. If using oil, mix the herbs, seeds, and oil together and refrigerate until semisolid before using.

Rub the flavored butter or oil evenly under the skin of each chicken or chicken half, spreading the