Dry the skin
Heat the oven to 210°C. Pat the skin completely dry and tear it into varied palm-sized pieces. Season lightly.

Blistered, salty chicken-skin shards with a warm, softly mashed egg dip. A use-the-whole-chicken snack with far more character than another packaged crisp.

Chicken skin becomes proper crackling when it is scraped clean, dried well and roasted between trays. Do not trim every piece into a matching rectangle—the torn edges are the first parts to turn crisp.
Tick each step as you go. Built-in timers keep the important moments close.
Heat the oven to 210°C. Pat the skin completely dry and tear it into varied palm-sized pieces. Season lightly.
Lay the skin on baking paper, cover with a second sheet and a heavy tray. Roast for 18 minutes, then remove the top tray and paper.
Roast for another 5 to 8 minutes until blistered and crisp in irregular patches. Drain on a rack and salt while hot.
Boil the eggs for 7 minutes, peel and mash roughly with butter and salt. Leave visible soft white and yolk pieces rather than blending smooth.
Pile the crackling loosely beside the warm egg dip. Eat while the shards still snap.
Energy1,780 kJ
Protein27 g
Fat35 g
Carbohydrate1 g
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