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Chicken skin butter

Chicken skin butter


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Preheat the oven to 180°C/gas mark 4
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
Lay the skins stretched out flat on a greaseproof lined baking sheet and sprinkle with a pinch of flaky sea salt
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
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
Using a plastic spatula, scrape all the fat from the baking tray into the blender and blend again until emulsified
To serve, crumble part of the remaining chicken skin over the butter
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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