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Corn-on-the-cob with whipped chicken fat and chicken skin salt
Published: September 14, 2017 at 1:30 PM
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Serves 4 as a side
A little effort
Total time: 1 hr and 30 mins
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Try our gluten free corn-on-the-cob with whipped chicken fat and chicken skin salt. This recipe works well as an impressive side, to a dinner party main. Whipped chicken fat and crispy chicken skin are flavour bombs of umami richness. Whipped chicken fat is so tasty you can spread it on toast, or use it instead of oil or butter in any dish. Chicken skin salt acts as a flavour enhancer, so use sparingly. Both turn this simple side into something unforgettable
Gluten free
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*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
2 chicken legs
-
1 bay leaf
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60g butter
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2 tbsp single cream
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flaky sea salt
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4 corn-on-the-cobs
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a squeeze lemon juice
-
2 tsp aleppo pepper
optional
Nutrition: per serving
- kcal279
- fat25g
- saturates11.8g
- carbs7g
- sugars2g
- fibre3.8g
- protein4.6g
- salt0.5g
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Method
-
step 1
Heat the oven to 190C/fan 170C/gas 5.
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step 2
Put the chicken legs onto a roasting tray with a bay leaf underneath, season well and cover loosely with foil. Roast for 45 minutes.
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step 3
Allow to cool slightly, then remove all of the skin from the legs (shred the leg meat and use another time).
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step 4
Pour the chicken fat from the tray through a fine metal sieve into a bowl. Allow to cool completely, then chill.
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step 5
Put the chicken fat into a large bowl with the soft butter and cream, and whisk with electric beaters until creamy and emulsified.
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step 6
This will keep for 2 months chilled in an airtight container.
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step 7
For the chicken skin salt, heat the oven to 200C/fan 180C/gas 6.
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step 8
Put the chicken skin onto a roasting tray and cook for 20 minutes until really crisp and golden, then leave to cool.
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step 9
Crush half of the chicken skin and a large pinch of flaky sea salt with a pestle and mortar.
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step 10
Reserve the remaining chicken skin for garnishing.
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step 11
Bring a large pan of salted water to the boil and cook the corn for 10-12 minutes, then drain.
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step 12
Squeeze over the lemon juice, smear with the whipped chicken fat and sprinkle with chicken salt, shards of chicken skin and the pepper flakes, if using.
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