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Chicken-skin butter with radishes
- Published: 9 Aug 19
- Updated: 18 Mar 24
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.
![Chicken-skin butter with radishes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/08/chicken-skin-butter-radishes-768x960.jpg)
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.”
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Serves 6-8
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Hands-on time 10 min, oven time 35 min
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
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).
- Recipe from July 2019 Issue
Nutrition
- Calories
- 274kcals
- Fat
- 29.5g (17.2g saturated)
- Protein
- 0.7g
- Carbohydrates
- 1.4g (1.3g sugars)
- Fibre
- nil
- Salt
- 0.6g
delicious. tips
Use up the chicken breasts in another recipe or wrap well and freeze for up to 3 months.
Put the radishes in an ice bath first for extra crunch. To make this dish look beautiful, we served it on a platter strewn with radishes, leaving their leaves intact where possible. The combination of bright red and green has real impact.
The butter will keep for up to 3 days chilled in an airtight container.
Buy ingredients online
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