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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Instantly mince garlic without a knife — self-cleaning basket
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Instantly mince garlic without a knife — self-cleaning basket
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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HEAT THE OIL IN A WOK or large skillet over high heat. Reduce the heat to medium high, add the chicken cubes and mushrooms and stir-fry, stirring constantly, for 3 minutes. Add the garlic, salt and pepper to the pan, and continue to stir-fry for 3 minutes more, stirring constantly, or until the chicken cubes are cooked through. Add the butter, parsley and chicken stock to the pan, stir-fry for 1 minute, and serve immediately.