Chicken skin canapés (lemon and thyme roast chicken)
Item 1 of 1
This chicken skin canapé recipe is a work of pure genius. Taking arguably the best bit of the bird – the golden, crispy skin – and combining it with classic roast chicken flavours of thyme and lemon makes a unique and utterly addictive canapé for your next dinner party. If you're short on time, feel free to buy some good quality ricotta instead of making it from scratch.
First published in 2017
Ingredients
Metric
Imperial
Chicken skin canapés
- 10 chicken skins, taken from 10 large thighs
- 1l gold top milk, or unpasteurised if you can get it
- 1 lemon, zest and juice
- 4 sprigs of thyme, leaves picked
- 1 sprig of rosemary, leaves picked
- flaky sea salt
- black pepper
SAVE RECIPE
Equipment
- Piping bags
Method
1
First make the ricotta. Gently heat the milk, then squeeze a small lemon wedge into the milk to split it. Keep stirring until it starts to curdle and separate into curds and whey
2
Set a sieve over a bowl and place a muslin cloth in the sieve. Pour the mixture into the muslin, then gather up the corners of the cloth and tie together. Suspend over a bowl and leave to strain for an hour or so
3
Meanwhile, prepare the chicken skin. Preheat the oven to 180°C/gas mark 4
4
Lay the skins skin-side down and scrape off any excess fat and remaining meat from the insides. You should be left with just the thin outer skin
5
Lay the skins stretched out flat on a greaseproof-lined baking sheet. Sprinkle with a pinch of flaky salt
6
Lay a second sheet of greaseproof paper over the skins then weigh down with another tray. Place in the oven for 10–15 minutes until golden and crisp
7
Drain the skins on kitchen roll and sprinkle with sea salt
8
Finely chop the rosemary and thyme, reserving the top leaves of the thyme to garnish
9
Once the ricotta is ready, transfer it to a bowl and whip with a wooden spoon until light and fluffy. Beat in the herbs, a pinch of salt and a squeeze of lemon juice. Taste and adjust seasoning if needed, then transfer to a piping bag
10
Snap the skins down into bite-size pieces, then pipe the ricotta onto each piece and garnish with thyme leaves
11
Finish with a crack of black pepper and grating of lemon zest before serving
First published in 2017
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024