Chicken skin butter
Item 1 of 1
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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Ingredients
Metric
Imperial
Chicken skin butter
- 2 chicken skins, from 2 large thighs
- 125g of unsalted butter, soft
- flaky sea salt
SAVE RECIPE
Method
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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