Chicken Butter

1. 1

   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.

2. 2

   Turn off heat and let chicken fat cool slightly.

3. 3

   Transfer chicken skin to a paper towel-lined plate and lightly salt it if you want to eat it as a snack.

4. 4

   Discard bay leaf.

5. 5

   In a small bowl, combine 1/4 cup rendered chicken fat with the butter, maple syrup and salt.

6. 6

   Remaining rendered chicken fat will keep in the freezer for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.