Chicken skin canapés (lemon and thyme roast chicken)


First published in 2017
Share recipe




Chicken skin canapés

First make the ricotta. Gently heat the milk, then squeeze a small lemon wedge into the milk to split it. Keep stirring until it starts to curdle and separate into curds and whey
Set a sieve over a bowl and place a muslin cloth in the sieve. Pour the mixture into the muslin, then gather up the corners of the cloth and tie together. Suspend over a bowl and leave to strain for an hour or so
Meanwhile, prepare the chicken skin. Preheat the oven to 180°C/gas mark 4
Lay the skins skin-side down and scrape off any excess fat and remaining meat from the insides. You should be left with just the thin outer skin
Lay the skins stretched out flat on a greaseproof-lined baking sheet. Sprinkle with a pinch of flaky 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
Drain the skins on kitchen roll and sprinkle with sea salt
Finely chop the rosemary and thyme, reserving the top leaves of the thyme to garnish
Once the ricotta is ready, transfer it to a bowl and whip with a wooden spoon until light and fluffy. Beat in the herbs, a pinch of salt and a squeeze of lemon juice. Taste and adjust seasoning if needed, then transfer to a piping bag
Snap the skins down into bite-size pieces, then pipe the ricotta onto each piece and garnish with thyme leaves
Finish with a crack of black pepper and grating of lemon zest before serving
First published in 2017
Share recipe