People fight over the crispy skin on a roast chicken, so even if you’re not roasting, there’s no reason to throw away the skin. Crisped up it resembles pork scratchings, and apart from this salad you can serve it with drinks as a snack, sprinkled with sea salt or spices.
- The skin from the chicken, cut into rough 2 cm pieces
- The chicken’s liver plus extra if you wish
- 50-60g watercress, large stalks removed
- 2 spring onions, shredded on the angle
- Oil for frying
- A good knob of butter
for the dressing
- 1/2tbsp good-quality tarragon vinegar
- 1/2tsp Dijon mustard
- 1tbsp olive oil
- 1tbsp vegetable or corn oil
- Salt and freshly ground black pepper
- Put the chicken skin into a pan, cover with cold water, bring to the boil and simmer for 2-3 minutes.
- Drain and leave to cool.
- Heat 1cm of oil in a deep frying pan, dry the skin on kitchen paper and fry it until crisp, turning it with a spoon.
- Remove with a slotted spoon, drain on kitchen paper and season with salt.
- Meanwhile, to make the vinaigrette put all the ingredients into a bowl and give them a good whisk.
- Season the livers and fry them in butter for a couple of minutes, keeping them pink.
- Mix the watercress and onions, toss in the dressing and lightly season.
- Arrange on a plate and top with the livers and crispy skin.