- Pre heat your oven to 180 degrees.
- Remove the skin from the thighs and stretch out flat removing any meat.
- Line a large baking tray with parchment paper.
- Lay the chicken skin out flat outer skin side down then season with a little salt.
- 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.
- 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.
- 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.
- Add the butter, rendered fat and a good pinch of salt then blend again until the skin is fully incorporated.
- 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.
- 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!