Chicken skin butter

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Serve this sumptuous chicken skin flavoured butter recipe with some freshly baked bread to kick off a stunning dinner party. With chicken fat stirred into the butter itself, along with some crispy chicken skin pieces, this compound butter is a next-level treat full of rich chicken goodness.

First published in 2017
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Chicken skin butter


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
First published in 2017

Pollyanna is a recipe developer who used to lead the team behind GBC Kitchen. She left Great British Chefs in 2022.

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