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?

— Al Brady


Chicken Skin Butter.png

INGREDIENTS

250-300g salted butter, softened
150g chicken skin (approx. 1 bird)
2 cloves of garlic
10g thyme sprigs
10g thyme, picked
salt and pepper


METHOD

Roast the Chicken Skin, Garlic and Thyme Sprigs at 200ºC until the skin is golden brown and crisp and the fat has render out. Drain of the excess chicken fat and place into the fridge to firm, leave the skin to cool. Once cooled remove the thyme sprigs and finely chop the skin and garlic.

Using a standing mixer or electric whisk, whip the butter for 5 minutes until light and fluffy. Add the cold chicken fat, chopped skin, garlic and picked thyme, reserving a little skin and thyme for decoration and beat all together thoroughly. At this point the butter can be wrapped in greaseproof paper and placed in the fridge for a week or in the freezer for up to 2 months.

Serve the butter at room temperature with a little of the reserved skin and thyme sprinkled over the top. Spread that bad boy over your favourite crusty bread and just be prepare to finish the whole lot in one sitting! Don’t say we didn’t warn you!


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