Smoked Chocolate Chicken Skin and Pepper Berry Salt - Chef Recipe by Bodee Price

Ingredients

8 organic chicken skins from the breast
250g 53% Valhrona chocolate
1/4 tsp housemade dark chocolate miso, or packet red miso
Pepper berry salt to taste

Method

Clean excess fat and chicken pieces off skins. Stretch out on baking paper so they are not touching. Place baking paper on top and place between two heavy duty trays to keep them flat.

Bake at 190 C for 15 minutes until golden brown. Carefully take off and drain on paper towel. Be careful of the hot excess rendered chicken fat on trays. You can keep that aside in the fridge and cook chicken with it at a later date.

Over a double boiler melt chocolate, butter and miso until glossy and smooth.

Once chicken skins are cool, dip them into the chocolate to coat them evenly and allow excess chocolate to drip off.

Place on baking paper and season with pepper berry salt and place in freezer to set.

Store in an air tight container in freezer until ready to eat.

Recipe provided by Brown Brothers Restaurant