Cooking corn inside a chook is a new one for me
Cooking corn isn’t difficult, especially if it’s fresh. I posted about cooking a cob in aluminium foil some weeks ago.
Tonight, I tried cooking corn in another way and using a similar concept. This time instead of keeping the husk on and wrapping it in foil, I inserted the corn into a chicken’s main body cavity and protected the exposed portion with some aluminium foil.
I also made a video of how I prepared the chicken and the sweet corn. I apologise if you interpret the video of being suggestive of anything but cooking.
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Preparing tonight’s dinner
The last two days have seen maximum temperatures in Canberra hit 41 °C. Today it cooled down to 32 °C and this afternoon it cooled right down to 18 °C. It’s ridiculous weather.
I was worried having the oven on may make my living area too hot. It turns out, I needed the oven on to keep warm.
What you will need to put this meal for one together
- a whole chicken
- 1 cob of corn
- one handful of olive oil
- a small nob of butter
- 1 potato
- a small bunch of broccoli
- Chilli flakes—dried
- Sea salt
- Cracked pepper
- Paprika
How to put all this together
- Cook the potato like I’ve done before with duck fat, I also laid some stale bread on the bottom of the baking tray to absorb the chicken juices
- Prepare the chicken by getting it to room temperature and putting it in a baking tray
- Pat the chicken dry
- Apply some olive oil and rub it into the skin and to the outside of the cob of corn
- Insert some tarragon and thyme into the body cavity
- Follow this with the cob of corn
- Dress the exposed corn with some aluminium foil
- Cook in an oven at 180 °C for 90 minutes
- Allow the chicken to rest for 30 minutes
- Plate up with some broccoli
How did it taste?
The corn was well cooked and juicy. The chicken was moist and tender. I have enough leftover for lunch at work.
Final thoughts
I think it’s easier to cook corn in its husk in aluminium foil. There is no real need to cook a whole chook all the time. I prefer to cook chicken pieces.
Haha oh Gary you are hilarious! I didn’t think that until you mentioned it!
As a naughty boy, I try to make the connection with #foodporn from time to time 😜
I would never have thought to cook chicken this way!
I like to experiment, it gives me something to do 😃
I like it. Very apt with the captions. I was half expecting you to twist the corn a bit at the end, maybe even go a bit faster. Didn’t go all the way 😀 Did the corn taste any different to when you just put it by itself in the aluminum foil?
I prefer to cook chicken breasts. They are my favourite part of the chicken and the challenge is always to get them moist and tasty all the way 😀
I didn’t want to get too carried away with the video Mabel 😂
I’m a thigh lover. If I can perfect breasts so they are tender and moist I may change but I like the darker meat!
The corn tasted fine, no worse and not any better. I was hoping for more flavour from the chicken and from the tarragon and thyme I also stuffed into the chook’s cavity.
I think if I do it again, I may rub some dry herbs into the cob too.
Lol, Gaz. It is always more fun if you get carried away 😂 Well, at least you didn’t hurt the chicken 😂😂
Maybe you do need to rub more herbs over the corn, make it more smooth and tasty for a better feeling on the tongue, and easier cooking all round 😂
Well I did buy four for $2 so there is more corn this week 😃😋😂😳
Sadly no more chooks 🐔