How to Make It
Spread the chicken skin in a large nonstick skillet and cook over moderate heat, turning once, until golden and crisp, about 7 minutes. Transfer to paper towels to drain; reserve 2 tablespoons of the fat. Let cool, then break into shards.
Preheat the oven to 350°. In a medium saucepan, bring the stock, cream, salt, pepper and reserved chicken fat just to a simmer. In a large bowl, beat the whole eggs and yolks. Gradually whisk in the stock mixture, then the lemon juice.
Pour the custard base into eight 8-ounce ramekins and set them in a large roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan tightly with foil and poke holes in the foil. Bake the custards for 20 minutes, until just set but still slightly jiggly in the center. Uncover; let stand in the water for 5 minutes.
Remove the custards from the water. Garnish with parsley, olive oil, Maldon salt, onion and radish and the shards of chicken skin. Serve right away.