Chicken skin butter

Chicken skin butter

PT40M

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1
Preheat the oven to 180°C/gas mark 4
2
Using a small sharp knife, lay the skins skin-side down on a board and scrape off any excess fat and remaining meat. You should be left with just the thin skin
3
Lay the skins stretched out flat on a greaseproof lined baking sheet and sprinkle with a pinch of flaky sea salt
4
Lay a second sheet of greaseproof paper over the skins then weigh down with another tray. Place in the oven for 10–15 minutes until golden and crisp
5
Place one of the skins in a food processor and pulse until broken up. Add the butter and a pinch of salt and blend until incorporated
6
Using a plastic spatula, scrape all the fat from the baking tray into the blender and blend again until emulsified
7
To serve, crumble part of the remaining chicken skin over the butter
8
Store any leftover chicken skin in an airtight container in a cool dark place for up to 1 week. The butter will keep for 3 days in the fridge, or wrap it in cling film and freeze
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