Crispy chicken skin butter

Name: Crispy chicken skin butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Raw skin from 2 chicken thighs and 2 drumsticks, or equivalent; Sea salt flakes; 125 g salted butter; Crusty bread, to serve

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 & vermouth, Chicken, 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

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.
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.