I am always looking for fun, new gadgets for my kitchen and Crisp Tools was kind enough to gift me a few kitchen tools to play with. And as a bonus they’re going to share with one lucky winner, too!
These tools are super handy, easy to clean and don’t take up much space in your drawers, which is super important for me. And, as a bonus, most of them are multi-functional.
Since I had the handy new kitchen toys, like the zester and herb mincer to play with, I thought it would be the perfect opportunity to whip up some herb butter and make a roasted chicken. Who doesn’t love a flavorful, beautifully roasted herb butter chicken!?
As I mentioned, for this recipe, I used the zester and the herb mincer, which is also what you’ll have the chance to win!
I’m obsessed with the crisp and refreshing flavor lemon adds to your dish (or drink), and this Crisp zester is super handy way to make it happen.
I love this zester for a few reasons.
1. It doesn’t take up much real estate in my cramped, kitchen tools drawer.
2. It folds up nicely so you can use different ends of it with ease (and not worry about grating a knuckle).
3. It is a 4-in-1 tool, so you can score, garnish, zest or finely zest.
The second tool I tried was the Herb Mincer and man, is it handy. I know, I know…you could just chop the herbs with a knife… but not like this. This Herb Mincer cuts evenly with the sharp blades that just roll right over. There is even a handy herb stripper on the back end to effortlessly pull rosemary or thyme off the sprig. Even better… it’s dishwasher safe! I used this tool for both the chicken and the side dish, utilizing the chopper and the stripper.
In case your interested in seeing exactly how the tools work, Crisp has handy videos on each of the products so you can see the best way to use each tool. Just check out the lineup here.
Since lemon zest is the perfect way to add a zing of freshness to any recipe, and I particularly enjoy a smattering of zest when roasting chicken, you just can’t go beat this freash herb roasted chicken with lemon. The flavors work so well together.
I made the lemon herb butter using room temperature butter, lemon zest, rosemary, thyme, salt and pepper. Make sure you get it all over the chicken.
I know raw chicken isn’t pretty, but I wanted to show you to make sure you slather the flavor all over that fowl.
- 1 Stick Softened Butter
- Fresh Thyme
- Fresh Rosemary
- 1 Lemon
- 4-6 Cloves Garlic
- 1 Small Onion - quartered
- Preheat the oven to 425.
- In a small bowl, zest the lemon (cut the lemon in half and set aside to be stuffed into the cavity of the chicken), then strip the thyme and rosemary from the sprigs. Mix in the butter and stir until evenly distributed.
- Remove the giblets from the chicken. Wash and dry the bird. (Make sure it's completely dried off)
- Generously season the inside and outside of the chicken with salt and pepper.
- Stuff the cavity of the chicken with the onion, cloves of garlic and lemon.
- Take 1/2 of the herb butter and put it under the skin of the chicken, careful not to tear it from the breast. Gently push the butter mixture in a massage it around. Use the remaining butter to rub on the outside of the skin.
- Place (breast side up) in a baking rack and cook at 425 for 15 minutes. Reduce the temperature to 375 and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F. It should take about an hour longer.
- Remove the chicken from the oven and let sit for about 15 minutes before carving.
Now, I like my chicken extra crispy on the outside, so I let it get nice and toasty. If you feel yours is getting to dark, just tent it with some aluminum foil.
I had so many fresh herbs I thought it would be great to make a quick compound butter. (See picture at the top of the post.) I used the chives I had from testing the herb mincer and they were perfectly sized, even pieces.
To make this, just let a stick of butter soften (it should be soft enough that you can blend in the herbs by gently stirring, but solid enough that you can roll it when done), then add whatever herbs, spices and seasonings you’d like. Mix them up and then move to a sheet of plastic wrap. Roll it into a cylinder shape and chill in the refrigerator until firm. Slice off however much you’d need to stop a steak, vegetables or a beautiful baguette. Wrap up any extra and keep in the fridge.
I’ve made several variations of compound butter and one of my favorites is to use roasted garlic. You can really mix anything in–try blue cheese for steaks, or go the sweet route with some honey and cinnamon to top your toast in the morning.
For a quick side dish, I sautéed some yellow squash in a bit of olive oil and garlic salt, and finished it off with the chive butter, and it was awesome.
What would you make with the fun Crisp kitchen tools?
(The combined retail value of the Zester and Herb Mincer is $33)
Disclaimer: Crisp provided annaDishes with product for review and to give away to the winner of the contest. All opinions are my own.