Name: Chicken Butter
Total time: 20 min
Ingredients: 1/2 pound raw chicken skin and fat; 1 bay leaf; 8 tablespoons unsalted butter (1 stick) at room temperature; 1 tablespoon maple syrup; 1/2 teaspoon salt, more for sprinkling

In this unusual recipe, seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread. Make sure to cook the chicken skin until it turns nut brown — that’s what gives the fat its fried chicken flavor. While you could use schmaltz in place of rendering the fat yourself, the flavor won’t be quite the same because schmaltz usually includes onions in the rendering. If you haven’t been saving your chicken skin and trimmings in your freezer to render, you can usually order the skin from a butcher if you give them enough advance notice. And make sure to save the fried chicken skin as a cook’s snack. It’s the crunchy, salty byproduct of this excellent spread.

Chicken Butter

chicken

bay leaf

unsalted butter (1 stick)

maple syrup

salt, more for sprinkling

In a 12-inch nonstick skillet over high heat, add chicken skin and fat and bay leaf and cook until skin is crispy and brown, about 8 minutes. Turn off heat and let chicken fat cool slightly. Transfer chicken skin to a paper towel-lined plate and lightly salt it if you want to eat it as a snack. Discard bay leaf.

In a small bowl, combine 1/4 cup rendered chicken fat with the butter, maple syrup and salt. Remaining rendered chicken fat will keep in the freezer for up to 3 months.

Chicken Butter

Total: 20 minutes

Servings: 2.5

Cost: $9.92 /serving

Author : Melissa Clark

Ingredients

Instructions

Top similar recipes