Corn-on-the-cob with whipped chicken fat and chicken skin salt
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a side
- 2 chicken legs
- 1 bay leaf
- 60g butter
- 2 tbsp single cream
- flaky sea salt
- 4 corn-on-the-cobs
- a squeeze lemon juice
- 2 tsp aleppo pepperoptional
- kcal279
- fat25g
- saturates11.8g
- carbs7g
- sugars2g
- fibre3.8g
- protein4.6g
- salt0.5g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5.
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.
step 3
Allow to cool slightly, then remove all of the skin from the legs (shred the leg meat and use another time).
step 4
Pour the chicken fat from the tray through a fine metal sieve into a bowl. Allow to cool completely, then chill.
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.
step 6
This will keep for 2 months chilled in an airtight container.
step 7
For the chicken skin salt, heat the oven to 200C/fan 180C/gas 6.
step 8
Put the chicken skin onto a roasting tray and cook for 20 minutes until really crisp and golden, then leave to cool.
step 9
Crush half of the chicken skin and a large pinch of flaky sea salt with a pestle and mortar.
step 10
Reserve the remaining chicken skin for garnishing.
step 11
Bring a large pan of salted water to the boil and cook the corn for 10-12 minutes, then drain.
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.