Crisp Chicken Skin, Rosemary Mascarpone and Bacon Jam

Name: Crisp Chicken Skin, Rosemary Mascarpone and Bacon Jam
Yield: Serves 6–8
Cuisine: France
Ingredients: 100 g (3½ oz) mascarpone; ½ red onion, diced; 250 g (9 oz) bacon, diced; 250 ml (9 fl oz/1 cup) red wine vinegar; 250 g (9 oz) brown sugar; 2 teaspoons finely chopped rosemary leaves; skin of 2 chickens, excess fat and sinew scraped and removed

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

skin of 2 chickens, excess fat and sinew scraped and removed

Europe
France
Starter
Mediterranean
Gluten-free

Method

Preheat the oven to 175°C 345°F/Gas 3–4. Generously season the chicken skin, lay it between two sheets of baking paper and sandwich it between two flat baking trays. Roast the chicken skin for