Directions: |
Directions:Preheat oven to 325º. Make two foil packets with 5 garlic heads in each. Drizzle garlic heads with olive oil and fold aluminum foil loosely around the heads, leaving the top of packets slightly open. Set packets in a pan or oven proof dish. Roast garlic packets for 1 to 1 1/2 hours or until cloves are soft. Turn oven off and let garlic in oven until the heads are cool enough to handle. With a sharp knife cut heads across the top of cloves. Squeeze garlic out of heads into a bowl and mash with a fork. Add the herbs and mix very well, then add butter and mix until well incorporated. Cut 4 sheets of plastic wrap and put 1/4 of mixture on each sheet. Use plastic wrap to roll each portion into a cylinder shape, 1½ inch in diameter, seal and refrigerate. Garlic butter can be frozen for up to 6 months.
Notes:
* One stick of roasted garlic butter will season two chickens. Two sticks will season a large turkey. To use garlic butter, let it soften to room temperature. Using a large firm spoon loosen skin by running it under the skin of the bird all over including the legs. Place spoonful's of garlic butter under skin and with your hands rub garlic butter on outside skin of the bird all over. The butter will crisp the skin and it will turn a nice brown.
* Other uses: Brush on hamburgers, grilled chicken parts or any other meat to enhance the flavor.
* Garlic can also be roasted in a covered casserole, instead of wrapping in foil.
* Cooked garlic can also be put in a small food processor and lightly pulsed to mash before adding to butter. |
This recipe for Roasted Garlic Butter With Herbs is from