This may be the most totally filthy thing (in a good way) that I have ever made.
My sister saw this on a food programme and asked me to make it. She couldn’t remember which programme or I would give credit where its due.
I cook with chicken thighs alot, and when I’m feeling healthy I’ll remove and discard the skin. I’ve now started making chicken crackling (super crispy chicken skin crisps).
This butter makes a delicious topping on top of steak, or even melted onto pasta. Under no circumstances should you be left alone with it and a loaf of French bread, unless you want your loved ones to find you covered with crumbs, glistening with butter and filled with shame. Feck it, it’s totally worth it.
You can make larger batches and freeze the butter (if you don’t trust yourself)
75 Grams Butter (room temperature, and cut into cubes)
Skin from 3-4 chicken thighs
- Preheat your oven to 200 degrees (Celsius)
- Place the chicken thighs on a chopping board, and run the back of a large kitchen knife a long the skin to flatten it out.
- Place on a baking sheet, sprinkle lightly with salt and then place another baking tray on top to keep the skin flat
- Bake in the oven for 15-20 minutes or until the chicken skin is a deep golden brown. Set to one side and all to cool completely
- When cold, whizz the chicken skin in a food processor until it looks like sand, you can leave it a little coarser if you prefer
- Add the butter to the food processor and pulse until everything is well combined. Check the seasoning and more salt if you think it needs it
- Transfer to a sheet of cling film and shape into a sausage shape and wrap before freezing or refrigerating