CORN HUSK SMOKED CHICKEN

CORN HUSK SMOKED CHICKEN

CORN HUSK SMOKED CHICKEN

CORN HUSK SMOKED CHICKEN

CORN HUSK SMOKED CHICKEN

Corn is delicious, but creates more waste than what ends up on the plate.That’s the inspiration behind this dish. This is a delicious dinner thatuses all the parts that typically end up in the compost.
Prep Time 1 min
Cook Time 16 mins
Course chicken recipes
Servings 2

Equipment

  • 1 STRIMMIG Plate
  • 1 AVSKILD Place mat
  • 1 LISABO Chair
  • 1 FEJKAArtificial plant

Ingredients
  

SCRAPS

  • Corn cobs
  • Corn husks
  • Corn silk

CREAMY POLENTA

  • 5 corn cobs
  • ½ tsp (9 g) kosher salt
  • cup (90 g) coarse ground cornmeal
  • 2 tbsp (30 g) freshly grated Grana Padanoor Parmigiano-Reggiano
  • 1 tbsp (14 g) unsalted butter

CORN SILK

  • 2 cobs of corn worth of corn silk
  • 4 cups (1 L) canola oil
  • ½ tsp 3 g) kosher salt
  • ¼ tsp (1 g) smoked paprika

CHICKEN

  • 2 hole corn husks
  • 2 boneless chicken breasts, skin on
  • 2 tsp (30 ml) canola oil
  • ½ tsp (9 g) kosher salt
  • 2 tsp (2 g) rosemary, finely chopped
  • 3 cloves garlic, finely minced
  • 1 cup (125 g) chanterelle mushrooms,cleaned and torn

Instructions
 

  • In a heavy-based saucepan, combine thecorn cobs with enough water to cover them.Heat over medium-high heat just until itbegins to boil. Reduce the heat to mediumlow and simmer for 1 hour, covered.
  • Strain and discard the corn cobs. Returnthe corn stock to the stove and simmerover medium-high heat. Add the koshersalt. Add the cornmeal and whisk themixture as it comes to a boil. Continuewhisking for an additional 3 minutes.
  • Reduce the heat to very low, cover thepan, and cook the polenta, stirring every5 minutes or so (switch to a wooden spoonfrom this point forward), until the cornmealis completely cooked and quite tender,2½ to 3½ hours. It may seem too thininitially, but it will gradually thicken.As the polenta cooks, a skin will form onthe bottom and sides of the pan (if youare not using a non-stick pan), which isproper and gives the polenta a slightlytoasty flavour.
  • Fold in the cheese and butter untilfully incorporated.

CORN SILK

  • 1 Preheat the oven to 165°F (75°C).
  • Discard any dark brown/black silk. Transfer theremaining silk to a parchment-lined baking sheetand dehydrate in the oven overnight.
  • Fill a heavy-bottomed pot with oil and bring to400°F (205°C) over medium heat and fry the silkfor 15 seconds, or until crispy and golden.
  • Transfer to a paper towel to drain, and seasonwith kosher salt and smoked paprika.

CHICKEN

  • Submerge the corn husks in cold water and soakfor 1 hour.
  • Preheat the oven to 325°F (163°C).
  • 3 In a mixing bowl, combine the chicken with 1 tbsp(15 ml) of the canola oil, 1 tsp (3 g) of kosher salt,1 tsp (1 g) of rosemary, and 2 cloves of garlic.
  • Drain the corn husks and place in an ovenproofpan. Warm the husks over medium-high heatuntil they begin to smoke. Immediately transferto the bottom of the oven.
  • In a different ovenproof pan, warm the remainingcanola oil over medium-high heat until it shimmersand runs easily across the pan. Add the chickenbreasts, skin side down, and cook until skin turnsa medium golden brown. Flip the chicken breastsover and transfer to the oven. Be sure to turn onyour hood fan as the smoke from the corn huskswill billow from the oven and potentially irritateyour eyes. Roast for 15 to 20 minutes, until thechicken is cooked completely.
  • Transfer the chicken to a plate to rest. Return thepan to the stovetop over medium-high heat andadd the chanterelle mushrooms. Once they beginto sizzle in the rendered chicken fat and juices,add the remaining rosemary and garlic. Cook foranother minute and remove pan from heat.

Notes

PLATING
Place half the polenta in the center of a plate and garnish with the mushroom-rosemary-garlic mixture. Top with 1 chicken breast and finish with a nest of silk. Repeat with the remaining polenta and chicken breast.
Keyword CORN HUSK SMOKED CHICKEN
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