Crispy chicken skins with honey mayonnaise & hedgerow herbs

Gary Pearce

Gary Pearce

15th October 2014

Crispy chicken skins with honey mayonnaise & hedgerow herbs

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Crispy chicken skins with honey mayonnaise & hedgerow herbs recipe a try? Credit to: Repertoire Food and Design Limited taken from Penny Ericson’s new cookery book ‘Meats, Eats, Drinks and Leaves’Crispy chicken skins with honey mayonnaise & hedgerow herbs Serves 4 Equipment: food processor


  • Skin of 4 whole chicken breasts salt & pepper
  • Honey mayonnaise
  • 160g egg yolk
  • 70g honey
  • 5g salt
  • 0.5g xanthan gum (optional) (see page 355)
  • 5g sherry vinegar
  • 75g rapeseed oil
  • Hedgerow herbs (a combination of dandelion, yarrow, chervil flowers, fennel & pea shoots)


For the crispy skins:
Preheat oven to 180°C.
Stretch out the skins with the inside facing up and scrape off any excess fat then place them on a tray lined with greaseproof paper.
Sprinkle with a bit of salt and pepper cover with another sheet of greaseproof then set another tray firmly on top and cook until crisp. Drain on kitchen paper.
For the mayonnaise:
Blend all ingredients except the oil in a food processor at medium speed. Continue mixing and slowly drizzle in the oil until emulsified.
To serve:
Dress with hedgerow herbs.

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