Place the stick of butter out on counter to warm to room temperature.

If using dry herbs, then rough cut to small pieces.

Once butter is soft, remove from wrapper and place in a regular cereal-type bowl.

Mix in all of herbs, salt, and pepper.

Lay a sheet of 8 - 10" long clingwrap down.

Pile the entire mixture in the middle of the clingwrap.

Roll and wrap the clingwrap into a tight butter log.

Place in refridgerator til solid, approx. 30 mins.

Use: I use this butter (and other variations) under the skin of the chicken. Position the butter in places where it will melt down the meat of the chicken to ensure flavor maximization.