Chicken Skin Salt

Chicken skin salt! For use on whatever is improved by this umami rich delicious creation.

20 minutes prep

1 day cook

Serves 2

Hugh Woodward

Ingredients

3 kgchicken skin

3 tbspflaked sea salt

Very simple to make too. Simply roast chicken skin between oven trays until crispy, dry out as much as you can and then blitz with salt. It's like pork scratching dust. It's delicious.

Method

Preheat the oven to 180°. Firstly, you'll need a lot of chicken skin. This inevitably will need you to get a lot of chicken, so make friends with a butcher or be prepared to cook a lot of chicken recipes.

Scrape as much of the fat away from the skins as possible and place them, as stretched out as you can, between two sheets of baking paper and two baking trays. Roast until golden brown, then use kitchen paper to remove as much of the liquid fat as possible.

At this point, place them on racks and dry them out as much as you can - a dehydrator is obviously perfect for this but an oven on a low heat is also great. Some airfryers have a function for this too.

When they are very dry, blitz with the sea salt. Be careful not to over blitz as you'll create a sort of paste, albeit a delicious one.

Place the salt on baking trays lined with an absorbent kitchen towel, spreading it around so the towel scoops up extra grease; this stops the salt clumping together. Repeat several times.

Finally, you have your salt. Toss it through roast potatoes or basically use it as a savoury garnish - on flatbreads, fried food etc.