Compound Butter with Crispy Chicken Skin

Oven baked crispy chicken skin brushed with our chicken liquid concentrate to enhance the natural chicken flavour, accompanied by a smooth compound butter to spread on warm ciabatta. Delicious!
  • 0:25 TIME
  • 10 Portions


View our range of short videos to see the dish being created and how you can use our CHEF® Liquid Concentrates in the same way as a bouillon or seasoning. They’ll help you add more flavour at any stage from pre-cooking to plating.


30g chicken skin    

125g unsalted butter, room temperature

10ml single cream

9ml CHEF® Chicken Liquid Concentrate (5ml for butter the other 4ml brushed on the chicken skin)

600g ciabatta bread

15ml olive oil


Prep Time: 10 minutes. Cooking Time: 15 minutes

  1. Scrape any fat off the flesh side of the chicken skin, try not to get any holes in the skin.
  2. Place onto a lined baking sheet, brush lightly with the CHEF Chicken Liquid Concentrate, top with greaseproof paper and weigh down with another baking sheet.
  3. Place in pre-heated oven to crisp.
  4. Cream the butter, cream and CHEF Chicken Liquid Concentrate in the mixer until light and fluffy.
  5. Either pipe chicken butter into a ramekin, or holding dish or can be placed into cling film and rolled.
  6. Heat a griddle pan on high heat, drizzle the olive oil over the sliced ciabatta and griddle.
  7. Serve with char grilled ciabatta and crispy chicken skin.

Eat within 3 days of making or can be frozen on day of making.


A great starter to any meal but you can just as easily use salmon skin in place of chicken or even make a great wild mushroom butter for all to enjoy.