Bistro-Style Herb Compound Butter for Poultry
This bistro-style herb compound butter is made with fresh herbs, garlic, lemon, and savory seasonings to create rich, restaurant-quality flavor. Perfect for chicken, turkey, Cornish hens, and any kind of poultry, this easy compound butter keeps meat juicy and flavorful whether roasted, grilled, or slow cooked.
- Prep Time: 10 MINS
- Cook Time: VARIES BASED ON POULTRY
- Total Time: 0 hours
- Yield: ENOUGH FOR 1 WHOLE CHICKEN ROUGHLY 4-5 LBS 1x
- Category: BASICS, CONDIMENT, SEASONING
- Method: MIXING
- Cuisine: American, BISTRO STYLE
Ingredients
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1 cup unsalted butter, softened
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1 tablespoon fresh parsley, finely minced
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1 tablespoon fresh rosemary, finely minced
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1 tablespoon fresh thyme, finely minced
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1 tablespoon fresh sage, finely minced
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1 tablespoon paprika
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1 tablespoon poultry seasoning
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½ teaspoon red pepper flakes
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6–8 garlic cloves, finely chopped
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Zest of 1 lemon
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Juice of 1 lemon
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1 small shallot, finely minced
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1 chicken bouillon cube, crushed (optional)
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1 teaspoon salt (adjust to taste)
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1 teaspoon black pepper
Instructions
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Soften the Butter
Allow butter to come to room temperature until soft and easy to mix. -
Mix Ingredients
In a medium bowl, combine butter, herbs, garlic, shallot, lemon zest and juice, spices, salt, and pepper. Mix until fully incorporated. -
Shape the Butter (Optional)
Spoon mixture onto plastic wrap and roll into a log. Twist ends tightly and refrigerate until firm, or freeze for later use. -
Apply to Poultry
Rub generously over chicken, turkey, Cornish hens, or other poultry. For best results, gently loosen the skin and spread butter underneath as well as over the surface. -
Cook
Roast poultry at 400–425°F until internal temperature reaches 165°F for chicken and turkey. Let rest before serving.
Notes
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Butter can be made up to 1 week in advance and stored in the refrigerator.
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Freeze for up to 2 months.
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Use about ⅓ the amount if substituting dried herbs for fresh.
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Save pan drippings for gravy or sauce.