The skin is always the best part of the chicken, so why not start using it as an ingredient? We love to bake it so that it becomes like chicken ‘crackling’ and can be used to add a salty, savoury element to salads, sandwiches and pretty much anything else you fancy!
Preheat the oven to 180C. Lay the skins out flat and scrape off excess fat using a knife.
Lay the skins flat on a sheet of greaseproof paper on a baking tray, and sprinkle with salt. Add another sheet of greaseproof paper and another baking tray on top. Bake for 20 minutes, or until crisp and golden.
Process the garlic, anchovy and egg to a paste, then drizzle in the oil very slowly, whisking all the time, as if making mayonnaise. Add the lemon juice and season with black pepper. Mix in the Parmesan.
Use the dressing to coat the lettuce, and top with the chives and extra Parmesan. Finally, add the chicken skin, and serve.
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