Waitrose and Partners
Crispy chicken skin butter

Crispy chicken skin butter

Serve this butter with anything you like! It's great with steak, shellfish, vegetables, folded through pasta or spread on bread and served alongside a soup, such as this Pearl barley & kale broth.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe in a class, The Whole Chicken and How to Use It, which livestreamed in January 2024. In the masterclass, Alex demonstrated how to joint a chicken which can be cheaper than buying individual portions.

The class featured Winter panzanella, Chicken supremes with tarragon & vermouthChicken, leek and apple casserole, and Chicken wings with sweet soy and burnt lime butter.

Watch the recording now.

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  • Serves4
  • CourseAccompaniment
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • Raw skin from 2 chicken thighs and 2 drumsticks, or equivalent
  • Sea salt flakes
  • 125g salted butter
  • Crusty bread, to serve

Method

  1. Preheat the oven to 220°C, gas mark 7. Stretch out the chicken skins on a parchment-lined baking tray and sprinkle with sea salt flakes, then cover with another sheet of baking parchment. Weigh down with a second baking tray to keep the skins flat and roast for 10-15 minutes until golden and crispy. Transfer to a plate lined with kitchen paper and allow to cool.

  2. Beat the butter until fluffy and pale. Crumble the cooled, crispy chicken skin into very small pieces and fold through the butter; season.  Wrap and chill for up to 3 days in the fridge or freeze for up to 2 months.

Nutritional

Typical values per Chicken skin butter only when made using specific products in recipe

Energy

1,163kJ/ 283kcals

Fat

30g

Saturated Fat

18g

Carbohydrates

0g

Sugars

0g

Fibre

0g

Protein

2.3g

Salt

1.2g

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