Five-Spice Butter for Walk-Away Roast Chicken
By America's Test KitchenPublished on June 25, 2009
Yield
Serves 4 (Makes about 2 tablespoons)
Ingredients
2 tablespoons unsalted butter, softened1 tablespoon minced or grated fresh ginger 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)1 teaspoon five-spice powder
Instructions
- Combine all of the ingredients in a small bowl.
Yield
Serves 4 (Makes about 2 tablespoons)Ingredients
2 tablespoons unsalted butter, softened
1 tablespoon minced or grated fresh ginger
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon five-spice powder
Ingredients
2 tablespoons unsalted butter, softened
1 tablespoon minced or grated fresh ginger
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon five-spice powder
Ingredients
2 tablespoons unsalted butter, softened
1 tablespoon minced or grated fresh ginger
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon five-spice powder
Why This Recipe Works
The combination of ginger, garlic, and five-spice powder adds warm complexity to our Walk-Away Roast Chicken.
Instructions
- Combine all of the ingredients in a small bowl.
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