Day 1: Chicken Skin Butter
inspired by Copper & Ink
So I’m starting small but also starting with one of my favourite bits of eating out. You know that moment when you’ve sat down at the table, you’re starving (not helped by the couple of G&Ts you’ve had before dinner) and you can’t decide what to order. You want to eat everything!
Then the waiter puts down some bread and butter. All is well in the world now. And the best butter I’ve ever had in a restaurant was at Copper & Ink in Blackheath.
They make a chicken skin butter which is so good I would go there just for that. But that would be a shame as everything else is delicious too!
So I roasted a chicken last Sunday and decided to save the skin. I popped it back in the oven (between layers of parchment and weighted down with another oven tray) to crisp up. Once I had delicious shards of chicken skin these got blitzed in a food processor and then added to some butter. Voila!
Chicken Skin Butter
- a few pieces of leftover roast chicken skin
- 50 g unsalted butter
- 1 pinch salt
- Preheat fan oven to 200°C
- Take your leftover chicken skin and lay it out flat on a piece of baking parchment and place on a baking tray
- Cover the skin with another piece of baking parchment
- Put something on top to press the skin down. I used another baking tray but an oven proof dish would work too
- Place in the oven for about 10 minutes, until the skin is really crisp and brittle
- Let the skin cool and then blitz in a food processor
- Stir your chicken skin powder into softened butter. Then I rolled mine into a sausage shape in cling film and left in the fridge to chill.
- Use some fat from the bottom of the chicken roasting pan to add extra chickenyness (yes, it’s totally a word!) to the butter
- Use unsalted butter with 3% salt and whip with a paddle attachment in a stand mixer until light and fluffy