- 1 whole chicken
- 1 teaspoon sea salt
- 1 teaspoon pepper
- Extra skin
- Olive oil for drizzle
- Start by cutting off the wing joint of the chicken. Turn it over and cut the skin down the middle, along the backbone. Use your knife to cut the skin loose from the chicken meat. Just slowly pull the skin away, cutting the skin around the end of the wings. The legs are too fussed, so feel free to forget those. Save the chicken for another day.
- Once the whole chicken is skinned, remove any excess fat for the inner side of the chicken skin, and lay out on a baking tray. Roll out any fatty bits with a rolling pin if needed.
- Drizzle the whole thing generously in olive oil and season with salt and pepper. Place a piece of baking parchment on the top of the skin so it doesn't catch, and place in the hot oven for around 15-20 minutes at 220C.
- Cut it into strips for sharing and cut one piece off to make chicken salt. Break the chicken skin into a food processor with 3 teaspoons of sea salt and blitz until completely fine. Sprinkle a pinch over the chicken crackling before serving.