Chicken skin canapés (lemon and thyme roast chicken)

Makes 20
45 minutes

Ingredients

Chicken skin canapés

  • 10 chicken skins, taken from 10 large thighs
  • 1l gold top milk, or unpasteurised if you can get it
  • 1 lemon, zest and juice
  • 4 sprigs of thyme, leaves picked
  • 1 sprig of rosemary, leaves picked
  • flaky sea salt
  • black pepper

Method

1
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
2
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
3
Meanwhile, prepare the chicken skin. Preheat the oven to 180°C/gas mark 4
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
5
Lay the skins stretched out flat on a greaseproof-lined baking sheet. Sprinkle with a pinch of flaky salt
6
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
7
Drain the skins on kitchen roll and sprinkle with sea salt
8
Finely chop the rosemary and thyme, reserving the top leaves of the thyme to garnish
9
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
10
Snap the skins down into bite-size pieces, then pipe the ricotta onto each piece and garnish with thyme leaves
11
Finish with a crack of black pepper and grating of lemon zest before serving