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.

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.

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.

Once cooled, blend the crispy chicken skins in a food processor until they are finely ground into small, crunchy pieces.

Fold the blended chicken skins into the butter mixture, ensuring it’s evenly distributed.

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.

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!