Potato Broth and Chicken Crackling

Recipes

Best with Creamy or Smooth potatoes

Most good butchers should have chicken skin for sale!

Lay the chicken skin flat on a baking tray, season with salt and pepper then place another tray on top.
Cook in an oven at 160°C about 20mins until golden and crispy.
Peel and dice the potatoes, place in a saucepan with 1.2lt of water, season and gently simmer until cooked.
Drain and put the cooking water in a blender with the spinach and herbs, blitz until smooth, then add back to the potatoes.
Serve hot with the crackling and a little drizzle of oil.