Crisp-Skin Chicken, Celeriac, Chilli Butter
Thigh pressed skin-down until the skin goes to glass, on a celeriac purée loosened with brown butter.
The mistake is heat. A hot pan sets the skin before the fat underneath has rendered, and you get skin that is brown on top and soft beneath.
Starting cold and weighting it flat forces the fat out first, so the skin dries as it cooks and finishes like glass.
