Chicken
Butter
Skin / Seaweed / Pepper
What’s better than butter?
Chicken Butterrrr!
#Story
Time
So, I think Cam and I’s biggest guilty pleasure, and I’m talking food related, has to be bread and butter! Cam pretty much lives off the stuff and pretty much nothing else when he’s working - which is most of the time! Day-to-day, particularly before we had Maia, I ate so unhealthily 90% of the time that I had to cut back on the amount of bread I was eating. Can’t think why we decided to do a recipe website called Junk? Who knows!?
Anyway, bread and butter. When we eat out, a lot of my friends won’t eat much bread or even touch it at all as they either don’t want to fill up before the meal or just because - I’m sure you can think of all the other reasons. This makes me soooo happy as I get to pig out and have no guilt whatsoever! Working in hospitality I couldn’t stand people that would be like, “Oh I can’t have that, I’m on a diet”. Just bloody eat it. You’re out! It’s a treat! Stick to your diet every other day of the week! You gotta’ soak up all the pleasures in life.
Whats that saying again… Live. Laugh. Bread. (and butter!). You cannot forget the butter.
Jade x
Junk’s Jam:
Serves 4 - 8
Hey!
Bread and butter is one of the most basic and straight forward things that you can make, so why don’t we do it more often? Because, we’re all too lazy to do something we can nip down the shop and get so easily. However, we believe that little extra effort really means the world, and is super satisfying! The additional flavour of Chicken really takes an already amazing thing to another level.
So tasty and really easy to do! Enjoy!
Equipment…
>Stand Mixer
(w/Paddle attachment)
The Recipe
Stage #1
>the PREP
Butter
1 Litre Cream
300g Crème Fraîche
15g Salt
Place the Cream, Crème Fraîche & Salt into a stand mixer and add a paddle attachment. Cover the top of the mixer with a damp towel. Place the mixer on medium, and beat until solid and separated from the buttermilk.
Take the solid Butter and wash in an ice bath. repeat the process with fresh water 5 times squeezing the butter each time.
Chicken Skin
500g Chicken Skin
Sansho Pepper
Dashi Powder
Maldon Salt
Greaseproof Paper
Kitchen Paper
Preheat the oven to 180ºc.
Cut the Greaseproof Paper to the same size as your baking tray.
Spread out the Chicken Skin onto the Greaseproof and cover with another layer. Place another baking tray on top and cook for 20 minutes or until golden and crispy.
Dry the Skin on some Kitchen Paper and season with Salt, Sancho Pepper and a little bit of Dashi Powder.
Cut up the crispy Skin with a sharp knife. You want some larger pieces and bits that resemble a course crumble.
Reserve all the Liquid Fat for your Chicken Butter.
Chicken Butter
400g Home-made Butter
100g Chicken Fat
2 Shards of Crumbled Chicken Skin
Sansho Pepper
Maldon Salt
Place your Butter into the stand up mixer and using a paddle, beat until the Butter becomes very pale and fluffy.
Slowly start adding the Chicken Fat and season with Sansho Pepper, Salt and the Crumbly Pieces of Skin.
Place into a container and refrigerate - All Done!
Chanel Wrack
If you can somehow get a hold of some Chanel Wrack, then well done, your are over and above middle class! Or, you’re a Chef who knows a good Forager! If not use some Curly Kale!
50g Chanel Wrack
Table Salt
Vegetable Oil
Kitchen Paper
Give the Seaweed a quick wash and pat dry with Kitchen Paper as much as you can.
Coat in a bit of Veg Oil and bake in the oven for 12 minutes @ 175ºc.
Stage #2
>Cook it baby!
No cooking for this one! It’s all done in the prep.