1. Pre heat your oven to 180 degrees.
2. Remove the skin from the thighs and stretch out flat removing any meat.
3. Line a large baking tray with parchment paper.
4. Lay the chicken skin out flat outer skin side down then season with a little salt.
5. Lay another sheet of paper over the skins then weigh the paper down with another tray of similar size or as close as you can get it.
6. Bake the chicken skins for 25 minutes then remove the top later of paper and pour the rendered fat in to a small bowl. Place it in the fridge until it becomes opaque and almost firm.
7. Allow the skins to cool for a good 20 minutes so they become super crispy then take 5 of the 6 skins and place in a food processor and blitz until fine.
8. Add the butter, rendered fat and a good pinch of salt then blend again until the skin is fully incorporated.
9. Scoop out all the butter ensuring you get every last bit of the skin and place in a bowl and pop in to the fridge until needed.
10. Before serving take out of the fridge for 20 minutes then using a warm tablespoon shape a quenelle. Place on to the plate then put your remaining skin in between two pieces of the parchment then roll over with a rolling pin so you get small shards of the skin. Carefully sprinkle over the butter then serve with some warm Sourdough.

Enjoy!