Butter is a key ingredient in so many of our favorite staple dishes, the ones we find ourselves making on a weekly basis and for special occasions. One of our favorites is something we are just as likely to roast on a Wednesday night as a full holiday feast with guests—roasted chicken with slabs of compound butter. 

Much like anything, roasted chicken is exponentially better with butter. And this method, with thick slabs of compound herb butter slipped under the skin, is the best way to guarantee a perfectly crisped skin and deliciously moist meat. 

You can make your own compound butter with whatever is fresh in your garden or in season, like chives or nasturtium flowers. We have a post with tips for making your own here. Or you can try using any of the butter flavors we offer. We recently roasted a chicken with our collaborative Free Verse Farm Cultured Butter. Their Herbes de Vermont blend is their take on Herbes de Provence and perfectly suited to any bird. 

To prepare your chicken, slice large slabs of any butter flavor or compound herb butter you make. Slip these butter slabs under the skin, throughout the body for even distribution. It's a little extra effort than simply schmearing butter on top of the skin, but the effort is worth it!! Roast your bird as usual and enjoy!