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*This recipe is gluten-free according to industry standards

Ingredients

  • 2 chicken legs
  • 1 bay leaf
  • 60g butter
  • 2 tbsp single cream
  • flaky sea salt
  • 4 corn-on-the-cobs
  • a squeeze lemon juice
  • 2 tsp aleppo pepper, optional

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5.

  • STEP 2

    Put the chicken legs onto a roasting tray with a bay leaf underneath, season well and cover loosely with foil. Roast for 45 minutes.

  • STEP 3

    Allow to cool slightly, then remove all of the skin from the legs (shred the leg meat and use another time).

  • STEP 4

    Pour the chicken fat from the tray through a fine metal sieve into a bowl. Allow to cool completely, then chill.

  • STEP 5

    Put the chicken fat into a large bowl with the soft butter and cream, and whisk with electric beaters until creamy and emulsified.

  • STEP 6

    This will keep for 2 months chilled in an airtight container.

  • STEP 7

    For the chicken skin salt, heat the oven to 200C/fan 180C/gas 6.

  • STEP 8

    Put the chicken skin onto a roasting tray and cook for 20 minutes until really crisp and golden, then leave to cool.

  • STEP 9

    Crush half of the chicken skin and a large pinch of flaky sea salt with a pestle and mortar.

  • STEP 10

    Reserve the remaining chicken skin for garnishing.

  • STEP 11

    Bring a large pan of salted water to the boil and cook the corn for 10-12 minutes, then drain.

  • STEP 12

    Squeeze over the lemon juice, smear with the whipped chicken fat and sprinkle with chicken salt, shards of chicken skin and the pepper flakes, if using.

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