There isn’t actually any butter in this recipe, although you could add it if you liked, and it would surely only improve it in the way that butter improves almost everything (save for my arteries, but I made my peace with that some time ago now). But this is called chicken butter simply because it has the same texture, with a similar unctuous mouthfeel, and when thickly spread on bread or crackers, it’s a very fine thing indeed, and a simple way to get a decent amount of protein without having to think about it too much. Chicken thighs are best here, because of the moist fat content and extra flavour they impart, but if you want a healthier option, chicken breasts would work.
Place your chicken thighs, skin side up, in a small roasting tin. Season with a little salt and plenty of black pepper.
Remove from the oven and allow to cool for 15 minutes, covered. Then strip the cooled chicken meat from the bones, including the skin, and place the chicken and skin in the large cup of a bullet blender, or in a food processor. Add all of the juices from the pan, using a rubber spatula to scrape it all out if needed – this is where the flavour is! (Keep the bones to make a stock, see Tip.)
Add the vinegar and blend to a smooth paste. Measure in the mayonnaise, and blend again to combine. Spoon into a clean jar, seal, and store in the fridge. Use within 4 days.
© Jack Monroe, 2020