Skin of 1 whole chicken carcass
2 tbsp Cornish Sea Salt Flakes
1 tsp olive oil
Preheat your oven to 180˚C. Remove any larger lumps of fat from the chicken skin and use the back of a small knife to stretch the skin, spreading it out flat on a sheet of baking parchment.
Next drizzle with a very small amount of oil and season with a pinch of Cornish Sea Salt Flakes.
Place a second sheet of baking parchment and a second baking tray on top and place into the oven for 20 minutes. Check how the skin is roasting and if necessary, bake for a further 5-10 minutes until crispy and golden brown.
TOP TIP: Blitz in a food processor to create your own chicken skin salt blend – it’ll keep for 7 days in a Cornish Sea Salt pot.