Chicken Skin Butter
Make your meals extra indulgent with this rich and savoury chicken skin butter. Perfect for slathering on warm brioche or crusty bread!
Ingredients
- 4 chicken thighs skin-on
- 225 g half a block unsalted butter
- Sea salt to taste
- Black pepper to taste
Instructions
Prepare the Chicken Skins
- Preheat your oven to 180°C (350°F).
- Gently remove the skins from the chicken thighs and spread them flat on a large baking tray.
- Sprinkle generously with sea salt and black pepper.
Roast the Skins
- Bake the skins in the oven for 30–40 minutes, or until golden brown and crispy.
- Once cooked, remove the tray from the oven and place the crispy skins on a baking rack to cool.
- Pour the rendered chicken fat from the tray into a small bowl and set aside.
Prepare the Butter
- In a mixing bowl, beat the unsalted butter until soft and creamy.
- Add 1 tablespoon of the reserved chicken fat and ½ teaspoon of salt to the butter. Mix thoroughly.
Blend the Chicken Skins
- Once cooled, blend the crispy chicken skins in a food processor until they are finely ground into small, crunchy pieces.
Combine
- Fold the blended chicken skins into the butter mixture, ensuring it’s evenly distributed.
Shape and Chill
- Lay a sheet of clingfilm on your countertop. Place the butter mixture in the center.
- Fold the clingfilm over the butter, shaping it into a smooth cylinder by rolling and twisting the ends tightly.
- Refrigerate for at least 1 hour until firm.
Serving Suggestion:
- Slice the chilled chicken skin butter and serve with warm brioche or crusty bread. This decadent spread is sure to be a hit at your table!
- Enjoy!
