(Make the day before)

Clean & cut the fresh herbs.  Take the rosemary off the stick and just use the needles.  (duh.)  Chop up everything into a pile.  Melt the butter.  Mix in herbs.  Pour the stuff into a flat bottom pan (choose a size that will give you a layer about 1/4″ deep) and flatten it out with a spatula.  If you see more butter than herbs, add herbs.  Cover the pan with plastic wrap and put in the freezer.

When the stuff is hardened, pop it out of the pan in one piece with a spatula.  Cut into strips no more than 1/2″ wide.  Slide strips under the poultry skin in strategic locations and roast.

Dan ’96