Fresh Corn Roasted in Chicken Drippings

Deep Run Roots

This looked like a super simple recipe the whole family would like, so while we were up to our ears in corn, we just had to make it.

I found this recipe here: https://www.farmflavor.com/recipe/fresh-corn-roasted-chicken-drippings/

Captions

[00:01]: [Music]
[00:05]: hi guys and welcome to cooking the books
[00:08]: with Heather today for our recipe we're
[00:11]: going back to the deep run roots
[00:13]: cookbook vivian howard's cookbook and
[00:17]: we're going to make fresh corn roasted
[00:20]: in chicken drippings
[00:22]: so yesterday which hopefully you'll seen
[00:25]: by now we put up corn so we spent all
[00:29]: day putting up corn shucking and taking
[00:32]: it off the cob and all that stuff and
[00:35]: then we went to the grocery store we
[00:37]: bought chicken leg quarters and so this
[00:40]: morning my husband was looking in this
[00:42]: book turned the page from the setting up
[00:45]: corn recipe and found this recipe and
[00:48]: said well it's just kismet that we
[00:51]: bought the chicken leg quarters which is
[00:53]: what this recipe calls for it and we've
[00:54]: been working with corn because it's corn
[00:56]: season so we've got to make this recipe
[00:58]: except we didn't have enough we didn't
[01:01]: have any fresh corn leftover which is
[01:03]: what this takes and we didn't have
[01:05]: enough of the other corn that we put up
[01:07]: we have a little bit left over in the
[01:09]: refrigerator but that we didn't freeze
[01:11]: but we didn't have enough for this
[01:13]: recipe so back out to get more corn and
[01:18]: now we're gonna make this recipe for you
[01:21]: guys so it's actually a very simple
[01:24]: recipe simple ingredients and so let's
[01:30]: get started so the first thing I'm gonna
[01:32]: do is cut the corn off the cob this is
[01:34]: probably the hardest part of the whole
[01:36]: thing because cutting corn off the cob
[01:39]: is not fun we do have a little thing
[01:41]: that helps us cut corn off the cob which
[01:44]: we used yesterday but I don't we've used
[01:51]: it mostly for the cream style corn I
[01:52]: think you can do it for a whole kernels
[01:54]: but anyway I'm just gonna use a knife
[01:57]: today and that was actually pretty good
[02:02]: didn't go all over the place
[02:08]: you have any specifics as to how she
[02:10]: wants you to cut this off cop just that
[02:12]: it should be off the cop and I'm again
[02:16]: putting it in this liquid measure
[02:17]: because it's the same measurements as
[02:22]: other cups so I'm gonna keep cutting
[02:32]: this off the cob you can see we have
[02:34]: both yellow and white it doesn't really
[02:35]: matter
[02:37]: mix I mix is good all the same is good
[02:41]: doesn't really matter that was pretty
[02:47]: messy as it always is dropped plenty on
[02:51]: the floor I'm going to show you one
[02:53]: other thing so if you want to try and
[02:56]: get all of the juice out of the the cob
[02:59]: you just run the back of your knife up
[03:02]: and down and you get all the good parts
[03:11]: out of the cob
[03:13]: so you leave left behind
[03:23]: it looks like five years gave me almost
[03:26]: exactly what the recipe call force so
[03:28]: next thing I'm gonna add this is some
[03:31]: salt some sugar and some pepper and just
[03:35]: sort of mix that in with the corn and
[03:39]: I'll mix it up more when we put it on
[03:41]: the baking sheet but that's what we need
[03:46]: to put in corn and now let me clean up
[03:50]: just a little bit and we're going to
[03:51]: take care of our chicken so really all
[03:56]: we're doing at this point with our
[03:57]: chicken is seasoning it and I've already
[04:01]: pre-mixed the salt and pepper that are
[04:04]: supposed to go on to these and this is
[04:07]: the sheet I'm going to bake it on so I
[04:09]: didn't I decided I didn't need to go
[04:12]: ahead and dirty another pan I think this
[04:18]: recipe calls for four chicken leg
[04:23]: quarters
[04:24]: we had three kind of big ones at least
[04:26]: one of them is really big so and that's
[04:29]: enough to feed our family so that's all
[04:31]: we're gonna do here
[04:37]: season both sides and use all of the
[04:40]: mixture alright next we're gonna go
[04:45]: ahead and brown this and after we get
[04:50]: the chicken in the pan to brown all I'm
[04:52]: gonna do is pour that corn into this pan
[04:55]: and spread it flat so probably not gonna
[04:57]: show you that part but next we'll set up
[04:60]: to brown the chicken on the stovetop so
[05:03]: I've got some oil heating in my pan it's
[05:07]: pretty much ready to go until it's sort
[05:09]: of shimmering and it's over only over
[05:11]: over medium heat you're not supposed to
[05:12]: like do this really hard and hot and
[05:15]: fast but we're just gonna Brown the
[05:18]: chicken in it and I must confess I did
[05:20]: not measure the oil it's not all going
[05:22]: into the dish so really doesn't matter
[05:24]: all that much
[05:25]: I think but so we're gonna put these in
[05:28]: skin side down to begin browning just so
[05:36]: they get sort of a head start
[05:44]: this women certainly would have been
[05:48]: able to pick four and this pan not at
[05:50]: this size corn in and leave some more on
[06:06]: the floor and we're just gonna read it
[06:23]: the Frog the pan
[06:29]: and we're gonna cook the chicken right
[06:31]: on top of this
[06:52]: and now I'm going to lay down from thyme
[06:54]: sprigs just where I'm going to put I'm
[06:57]: going to put the chicken on top of the
[06:59]: thyme sprigs
[07:08]: so hopefully that works out
[07:14]: [Music]
[07:21]: - beep now I'm just waiting for my
[07:24]: chicken to be brown on the skin side
[07:37]: [Music]
[07:39]: when you can move it
[08:02]: [Music]
[08:26]: we just had to just have to fear the one
[08:34]: side
[08:39]: this could not be that difficult anyway
[08:42]: okay the oven has been preheating at 400
[08:49]: and we're just gonna slide that in there
[08:52]: this is this is what it looks like like
[08:56]: I said this one kind of the skin came
[08:57]: loose from the flesh but it'll be fine
[09:01]: fyz and legs can handle sort of extra
[09:04]: cooking in there still pretty good but
[09:06]: my oven has been heating at 400 degrees
[09:09]: and so I'm just gonna slide it in there
[09:10]: and it goes for about 45 minutes so
[09:17]: we'll be back in about 45 minutes okay
[09:21]: so it's been my timer just went off it's
[09:24]: been 45 minutes
[09:26]: but I'm looking for really Brown around
[09:30]: the edges and really brown on the
[09:32]: chicken all the chicken looks done it's
[09:34]: not as brown as I would like so I'm
[09:37]: gonna close it back up and let it go for
[09:39]: maybe ten more minutes I'll let you know
[09:42]: I checked it
[09:44]: I took a little video when I checked it
[09:46]: at 45 minutes it was not getting brown
[09:48]: around the edges which is what she says
[09:50]: it should be so I let it go for about 15
[09:55]: more minutes so we're gonna take it out
[09:57]: now and I've looked at it and it's it's
[09:59]: pretty Brown get a nice facial
[10:09]: so here we go we've got some brown bits
[10:13]: around the edges of the corn and then
[10:17]: the interior will be more soft so you
[10:23]: just sort of mix it all together and
[10:25]: serve the chicken on top of the corn and
[10:28]: this is done I'm not even gonna bother
[10:29]: to check the chicken temperature because
[10:32]: it definitely is done I can tell just by
[10:34]: looking so that's it stay tuned to see
[10:39]: how it tastes
[10:48]: hey guys today on cooking the books with
[10:52]: Heather we made fresh corn roasted in
[10:54]: chicken drippings from the deep Roberts
[10:58]: cookbook this was a family recipe that
[11:01]: she included and it was certainly not
[11:04]: chef e at all in my opinion it was
[11:09]: pretty easy it was roasting chicken
[11:13]: pieces there weren't any strong flavors
[11:17]: strong herbs I mean there was time in it
[11:20]: but it really didn't
[11:21]: it wasn't an overpowering herb flavor so
[11:25]: my kids loved it ate all of it said it
[11:29]: smelled like Thanksgiving because the
[11:30]: roasted corn and the chicken this
[11:34]: roasted poultry smell and flavor so it
[11:41]: was all good for thumbs up from from my
[11:45]: family and as far as ease I would say
[11:48]: anybody anybody should be able to make
[11:50]: this it was super simple the hardest
[11:53]: part of it is cutting corn off the cob
[11:56]: they do make tools that help that I
[11:59]: haven't tried I noticed at the grocery
[12:01]: store they had something that you kind
[12:03]: of looked like a doughnut and it even
[12:05]: caught the corn haven't ever tried that
[12:10]: might be worth it to try we'll see I
[12:13]: might read up some reading for tried to
[12:16]: find some reviews and read up on it but
[12:18]: anyway yeah highly recommended if you
[12:25]: enjoyed this episode please like and
[12:27]: subscribe and we'll be back next week
[12:30]: with another another recipe thanks for
[12:34]: watching
[12:35]: [Music]