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
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.
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.