Georgina Hayden’s simple starter recipe is perfect to serve to guests and allow them to dig in. We can guarantee they’ll be going back for more… and more.
Georgina says: “This butter jazzed up with crunchy chicken skin is my game-changer recipe and takes regular bread and butter up a serious notch.”
Join Extradelicious to unlock Cook Mode
Ingredients
- Skin from 4 large free-range chicken breasts (see tip)
- A few fresh thyme sprigs
- Olive oil to drizzle
- 1 tbsp maple syrup
- 250g unsalted butter, cubed, at room temperature
- Mixed radishes and sourdough bread to serve
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 220°C/200°C fan/gas 7. Put the chicken skin in a roasting tray and sprinkle with the thyme sprigs (see tip). Drizzle with a little olive oil, season well with salt and black pepper, then roast for 30 minutes until golden and crisp (check after 20 minutes).
- Drizzle with the maple syrup, toss together and return to the oven for 5 minutes more. Remove from the oven, pour the fat from the tray inUse up the chicken breasts in another recipe or wrap well and freeze for up to 3 months. to a bowl and set both aside to cool.
- Once the chicken skin has cooled, finely chop, leaving a few crispy shards to garnish. Beat the butter in a mixing bowl, using an electric mixer, for 5 minutes until pale and light. Add 1 heaped tbsp of the cooled chicken fat, then whisk again for 2 more minutes.
- Add the finely chopped skin to the butter, then whisk again until fully incorporated, taste and check the seasoning. Serve the chicken-skin butter at room temperature with crisp radishes, slices of sourdough and the reserved shards of chicken skin (see Make Ahead).
Nutrition
- 274kcals Calories
- 29.5g (17.2g saturated) Fat
- 0.7g Protein
- 1.4g (1.3g sugars) Carbs
- nil Fibre
- 0.6g Salt
Leave a comment, question or tip