That’s right! You heard me! CHICKEN SKIN BUTTER!!!!

Every now and again you create a recipe that is perfect in every way!

Well my Chicken Skin Butter is that recipe! With roasted, crispy, golden chicken skin, roasted garlic & fresh thyme, this butter is unbelievable! You have NEVER had anything like it! All the amazing flavours of roast chicken dinner! But now it’s spreadable!!

Smother that bad boy over your favourite crusty bread but just be prepare to finish the whole lot in one sitting!

What are you waiting for?

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— Al Brady


I use butter in almost all my recipes in some way, shape or form! So I thought it would only be right to show you how easy it is to make it in your own home!

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Spend enough time in the kitchen and you’re bound to have over whipped cream at some point. But maybe what you didn’t know was that you were already on your way to making your very own batch of fresh butter.

You can make butter with any quantity of cream but the amount I’ve used in our recipe below will make about 300g of top quality butter. Enough to keep you going for a week or so but if your planning on doing some serious baking you might need to double or triple the recipe.

Why would you want to undertake such a task as churning your own butter when you can just pop to the store? Well there are couple of reasons I can think of!

First, it is really quite fun to make your own butter and it is super easy, making it a great task to do with your kids. It is also immensely satisfying to magically transform cream into butter in your own kitchen. You not only do you become a master of a little forgotten skill, but you also end up with a product that is often far superior to that you can buy in the shops. Especially if you choose quality cream.

Lastly making homemade butter is a great way to use up any cream you have leftover from anything you have been cooking. No more letting that leftover 100ml of cream go off or to waste now you can churn it and keep it as delicious fresh butter!

So you butter be ready (sorry) because I am going to show you exactly what you need to do to become your own churning champ!

— Al Brady


Puff pastry is basically magic! IT starts off looking like a regular plain old pastry, that is until it goes into the oven. There it transforms into a tower of thousands of crispy, buttery shards of flaky pastry. It does all this without the aid of any help from raising agents such as yeast, bicarbonate of soda or baking powder.

So what is it that makes this pastry rise? Voodoo? Witchcraft? A Strong Belief?

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Actually as awesome as that would be the real secret is steam creating hundreds of paper thin layers of dough and butter in a process called lamination. That is where the real magic takes place, it’s all in the technique of creating those glorious layers.

By making a dough (détrempe) and rolling and folding with butter over and over again until all the layers are formed. These layers are often so thin they aren’t even visible but once baked, the butter melts and the water in those layers turns to steam; puffing up each thing layer of dough, eventually evaporating and leaving behind those crisp, buttery, flaky layers.

Making puff pastry might seem like quite a commitment, but don’t be intimidated by the amount of time you have to invest in it. Most of that time is actually resting the dough between rolls so it’s not as labour intensive as you might think. While you’re creating your layers it will demand your full attention but while it is resting in the fridge you’ll get a rest at the same time.

So even though the allure of shop-bought puff pastry may seem to much to resist when you need a quick pastry fix. Making your own puff pastry can be extremely satisfying and will always surpass any shop bought pastry, in term of it’s flakiness, butteriness and also in flavour.

My puff pastry recipe differs slightly by using salted butter giving a far more flavourful and satisfying pastry, and once you have completed all the rolls and folds you will have 6561 delicious buttery layers to work with. So grab your rolling pin and get ready to reach a kitchen milestone, making your very own puff pastry.

— Al Brady