Cooking instructions

For chicken breast:

1. Put the chicken skin into a saucepan with a tablespoon of water and place over a very low heat to gently render down. Stir occasionally.
2. Once golden brown, sieve the fat over a bowl and reserve the skin as well as the fat.
3. Butterfly the chicken breasts by slicing into them laterally but not all the way through then opening them up like a book. Tenderise the meat with a meat tenderiser or rolling pin until flat and even all over.
4. Mix the olive oil with the lemon juice and 20g of the reserved chicken fat to create a marinade. Place the butterflied chicken breasts in the marinade for no more than 15 minutes.
5. In the meantime, make the chicken skin crumb: finely chop the chicken skin and mix it with the lemon zest, rosemary, chives and a pinch of salt.
6. Bring a pan of salted water to the boil and add the peas and broad beans. Cook for 3 minutes then strain. Mix the peas and broad beans with the wilted spinach and keep warm. 
7. Meanwhile, season the butterflied chicken breasts with salt and pepper. Preheat a griddle pan until hot, then add the chicken breasts and cook over a high heat for a couple of minutes on each side, until golden and cooked through.
8. Place the cooked chicken breasts on to 4 plates with some peas, broad beans and spinach then drizzle with the jus gras. Sprinkle the chicken liberally with the chicken skin crumb before serving.

For the chicken jus gras:

1. Melt the butter in a small saucepan and cook until brown.
2. Add the brown chicken stock and water to ‘stop’ the butter cooking.
3. Stir in the English mustard and chicken fat then use a hand blender to emulsify.