On Sep 2, 2:24 pm, "Kswck" > wrote:
> If a pound of butter is frozen and is left to thaw, can it be frozen again?

Yes, I've done it several times. But why not take the opportunity to
make some compound butters? Besides the more or less standard herbs,
I like grated zest of citrus. Roasted garlic is also really good.
Once you have the flavorings mixed well into the soft butter, wrap it
in convenient sizes in aluminum foil and freeze. Thaw to room temp to
use. One good use for these compound butters is to spread them under
the skin of a chicken before you roast or grill it. -aem