In article . com>,
aem > wrote:

> 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

Now that is a cool idea for herbed butter. :-)
I've always just stuck butter and herbs separately under the chicken
skin, but that sounds better.

I've been hankerin' to roast a couple chickens lately. They've been on
for $.79.

Some of them are weighing 4 lbs.
--
Peace, Om

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