Corn-on-the-cob with whipped chicken fat and chicken skin salt

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.