Chicken-skin butter with radishes

Method

1. 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).
2. 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.
3. 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.
4. 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).