compound butter: Butter creamed with herbs, spices, garlic, wine, or whatever you wish. Perfect for finishing sauces or jazzing up steamed vegetables, grilled or roasted meat.
watercress: a leafy green aquatic plant that grows naturally around slow moving water sources. This plant bears small, round, slightly scalloped leaves that add a tangy, peppery flavour to dishes – much like its close cousins, mustard greens and arugula. Classed as a “superfood ,” watercress is said to be rich in health promoting nutrients, having more vitamin C than oranges. It tastes great too!
All-purpose herb butters are appropriate wherever you would use the herb, like on this roasted chicken with its crisp skin and moist interior.
Use herb butters on noodles or rice, steamed vegetables, grilled or roasted meat, poultry, or fish. Some herbs are stronger than others, so vary the amount based on the individual herb.
All-purpose herb butters take no time to make. You can mince herbs like parsley, tarragon, chives, dill, sage, rosemary, cilantro, etc., and use a fork to cream them with butter; add salt, pepper or lemon juice to taste if you like. It’s just as easy to mince or puree the flavouring using a food processor and then mash with the butter.
Herb butters freeze perfectly. Cover or wrap and refrigerate or freeze until needed. For longer keeping, wrap tightly in plastic and freeze. The seasoning will retain flavour longer but will gradually fade.
Chicken Roasted with Watercress Butter
All-purpose herb butters are appropriate wherever you would use the herb, like on this roasted chicken with its crisp skin and moist interior.
Ingredients
2 cups watercress leaves, tightly packed
½ cup unsalted butter, softened
Finely grated zest of 1 orange
3 tablespoons shallots, finely chopped
1 tablespoon black peppercorns, crushed
1 teaspoon sea salt, or to taste
1 cup chicken stock
1 medium-sized chicken
Directions
- Preheat oven to 250⁰F.
- Finely chop the watercress and mix with the butter, orange zest, shallot, peppercorn and sea salt.
- Loosen the chicken skin by pushing your fingers underneath. Insert the watercress butter under the skin, smoothing it to the shape of the bird.
- Place the chicken in a roasting pan, breast down. Add the chicken stock, then roast in the preheated oven for 20 minutes.
- Turn the chicken over. Roast for an additional 1 hour and 15 minutes, basting occasionally.
Tips:
To check if the chicken is cooked and ready to serve, insert the tip of a sharp knife into the thickest part of the chicken (in the inner thigh area near the breast). The juice should run clear.
The secret of roast chicken is simple, start with a good bird, time the cooking properly, and serve it promptly.
Saute 1 shallot, at least 6 cloves of garlic and a few slices of orange in any leftover watercress butter and serve with the chicken. Season with coarse sea salt and freshly ground pepper to taste. You will enjoy this!
Butter Up: Other Quick Recipes
Lemon or Lime Butter – You can also make this butter with orange or other citrus fruit. Great on fish or poultry, cooked any way, or on vegetables. Mix together 4 tablespoons softened butter, 1 teaspoon minced lemon or lime zest, 1 tablespoon freshly squeezed lemon juice, salt and freshly ground black pepper to taste.
Jalapeno Butter – Serve on food that can stand the heat, mostly grilled, broiled or roasted meats: 4 tablespoons softened butter; juice of ½ a lemon; 2 jalapenos stemmed, seeded and minced; sea salt and freshly ground black pepper to taste.
Ginger Butter – Terrific on grilled fish! Cream together: 1 tablespoon grated fresh ginger, juice of ½ a lemon, sea salt and freshly ground black pepper with 4 tablespoons softened butter.
Balsamic Butter – A gentle butter that goes well with baked or sauteed fish dishes, grilled mild fish, or steamed vegetables: 4 tablespoons softened butter; 1 tablespoon minced shallot; 1 tablespoon balsamic vinegar; sea salt and freshly ground black pepper to taste.
Mustard Butter – Wonderful on crackers served with tuna, crab, shrimp, or other seafood salads; or on any grilled food. Use any kind of mustard; for a real hotter butter, add dry mustard. Cream together 1 tablespoon Dijon mustard with 4 tablespoons softened butter – sea salt and freshly ground black pepper to taste.
Anchovy Butter – Use on grilled meat or fish, or on steamed vegetables. To make anchovy butter, mince 3 anchovy fillets, add them to 4 tablespoons softened butter. Add 1 tablespoon freshly squeezed lemon juice. Canned anchovies are better than the salted variety for this purpose.
Watercress
Watercress is more than just a garnish. Pile the peppery leaves of the watercress into sandwiches, toss them into salads, wilt into pastas or stir-fries, make watercress soup or a watercress sauce much like today’s butter sauce. The best culinary aspect of watercress is its versatility.
When shopping for watercress, look for healthy, green leaves and sniff for a fresh, spicy scent. Because watercress grows in water, it should be washed thoroughly, to remove any pollutants, parasites, or other impurities. For optimum freshness, watercress can be submerged in water and stored in the refrigerator for two to three days. Before eating, rinse again and separate the leaves from the fibers and roots.
Watercress is available all year round but is at its best from April which is just around the corner, to October. Watercress leaves and stems are at their peak flavour in the spring. Over the summer, the watercress trimmed back in spring will put on new growth. Once the weather cools in the fall, the plant can be harvested again.
See more on EarthaCooks.com
You might also enjoy the post “Cooking Green Goodness: Baked Sweet Potato, Shrimp and Avocado Toasts” where I ask the question “is it safe to eat butter again?” Click HERE to read on.
Looks so yummy! 🙂
LikeLiked by 2 people
Thank you Sandra. 🙂
LikeLiked by 1 person
Pingback: A Spotlight On Herbs: Chicken Roasted with Watercress Butter — Eartha Cooks | Eat BCS
Thanks for the Reblog!
LikeLike
Beautiful Eartha, compound butter with watercress, love it!! Have to say you really take some gorgeous photo’s they really showcase how beautiful the food is.
LikeLiked by 2 people
Thank you Suzanne. I appreciate that coming from you. It’s my love for food that started all this. I’m learning that there’s so much to food and hope to take things in a direction that will inspire. Thanks for checking out the post.
LikeLike
That chicken!!!! Looks so delicious!!
LikeLiked by 3 people
I take it you like the chicken. 🙂 Thanks for checking it out.
LikeLike
Beautiful pics and recipe! I must try this.
LikeLiked by 3 people
I appreciate that. Thanks for checking it out. 🙂
LikeLiked by 1 person
Your recipe and styling are beautiful! Love all the fabulous tips!!
LikeLiked by 3 people
Goodness you always take the most beautiful pictures!!
Such a great post!
LikeLiked by 4 people
Thanks Dana. 🙂
LikeLike
Great recipe! Yum.
LikeLiked by 3 people
Thank you! 🙂
LikeLike
It’s past midnight here, but seeing this makes me want to grab the whole chicken in my freezer and bake! Wow. 🙂
LikeLiked by 2 people
Lol then my work is done. 🙂 Glad you’re inspired. Thanks Koko!
LikeLike
Thank you for sharing this delicious recipe. It doesn’t look difficult to prepare. 🙂
LikeLiked by 2 people
Thanks, Amy. The ingredients are super easy to prepare! Just have to make sure the chicken is cooked properly and at the right timing.
Appreciate you checking out the post. 🙂
LikeLiked by 1 person
I like how you add the orange flavor to the chicken. 🙂
LikeLiked by 1 person
Thank you. I also sauteed some extra garlic, shallots and the orange slices separately in leftover watercress butter and served it with the chicken. You’ll love that part too. Hope you get to try it out.
LikeLiked by 1 person
I sure will, Eartha. 🙂 ❤
LikeLiked by 1 person
Beautiful pictures! And I love that you used orange instead of lemon. Great idea!
LikeLiked by 2 people
Thank you, Lacey! The orange is milder and works perfectly with the other ingredients. 🙂
LikeLiked by 1 person
Wow what a post! Full of great info and tips AND a bonus recipe for using the herb butter!:) You’re right; the inner thigh is the best way to determine if the chicken is cooked through.
Exceptional work dear Eartha! Pinned!
xoxoxo
LikeLiked by 2 people
Hi, you guys! I’m glad you like the post. Anything butter on soft bread is a weakness. It’s only fitting to also enjoy it on chicken. 🙂
Thanks for stopping by. xx
LikeLike
I love making compound butter but never thought to make it with watercress! Great idea! I’ll have to try the next time I make a roast chicken. 🙂
LikeLiked by 2 people
Thanks, Susan! I loved the taste of this chicken! What’s one of your favourite compound butters to make?
LikeLike
Art for the stomach! Looks fantastic, tastes superb I’m sure! 🙂
LikeLiked by 2 people
I appreciate that coming from a vegetarian haha 🙂 Thanks for checking it out!
LikeLike
Looks delicious 👍
LikeLiked by 2 people
Thanks, Priya! ☺
LikeLiked by 1 person
My sisters and I are always “experimenting” with new herb butters. Will definitely have to try watercress. Thanks!
LikeLiked by 2 people
That’s awesome! What’s one of your favourite to make?
Glad to hear you’ll try the watercress butter! I had it on bread as well and loved it.
Please keep me posted on how it works out. Appreciate you checking out the post. ☺
LikeLiked by 1 person
That is a roast I would love to have on a Sunday night, or any night to be honest 😉 that watercress butter sounds interesting.
LikeLiked by 2 people
This chicken would make Sunday supper wonderful! Herb butters are interesting and amazing. There are so many flavours to work with!
Thanks for checking out the post! ☺
LikeLiked by 1 person
I’d love to have this for Sunday dinner. Looks outstanding Eartha 🙂
LikeLiked by 2 people
Thank you, Jess! 😀
LikeLike
Excellent recipe
LikeLiked by 2 people
Thank you, Jovina! 😀
LikeLike
wow! This looks So GOOD! Yum! 🙂
LikeLiked by 2 people
Glad you enjoyed the post. ☺ Thank you!
LikeLiked by 1 person
You’re so welcome! 🙂
LikeLiked by 1 person
My sweet JESUS! When can I get an invite Eartha? Seriously, I got some blank spots on my calendar this summer! LOL!!!
That all looks so yummy and fantastic! Your friends and family are LUCKY!!!!!!
LikeLiked by 3 people
LOL! Nice to see you in colour, Lady G! My Fam did enjoy this – after the chicken had its beauty shots taken of course. 😀 Thank you so much!
LikeLiked by 2 people
Aww thanks Eartha but I wanna know when I can come EAT?! LOL!!!!!
And I KNOW your fam enjoyed it. It really was ALMOST too pretty to eat 😂
LikeLiked by 1 person
That chicken is such a beauty!!
LikeLiked by 3 people
Thank you! ☺ Appreciate you checking it out.
LikeLike
‘Couldn’t resist it! Yum! 🙂
LikeLiked by 1 person
Oh boy this sounds delicious! I love making compound butters. Last summer, I made a really delicious cilantro lime butter to put on roasted corn. Mmmm…..
LikeLiked by 3 people
Oh my, that butter, on roasted corn, sounds delicious! Thanks for sharing and for checking out my post. ☺
LikeLiked by 1 person
Amazing photos here! And all very nice butter options!
LikeLiked by 3 people
Thanks so much, Annika! Appreciate you stopping by and checking out the post. ☺
LikeLike