Add butter and toss to coat the chicken. Remove the chicken from the skillet to a plate. 3. To the skillet, add the onion and cook 5 minutes, until softened. Add butter, cloves garlic, ginger, garam ...

Season the cavity of a three-pound whole chicken with ¼ teaspoon ... as damp skin won’t brown properly. Once dry, rub the skin with another tablespoon of butter. Next, heat one tablespoon ...

Dry on kitchen paper ... Allow to cool. Add 225g (8oz) butter. Purée until smooth. Season carefully, taste and add more butter, cut into cubes if necessary. This pâté should taste fairly ...