Barbecued Baby Chicken With Corn Pudding
- Total Time
- About 2 hours 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons melted butter
- 6 to 12ears fresh corn, enough to make 4 cups
- 6large eggs at room temperature
- 2cups half-and-half
- ½cup all-purpose flour
- Salt and freshly ground white pepper to taste
- 2tablespoons sugar
- 1teaspoon nutmeg
- 4tablespoons soft butter
- 1cup very finely chopped scallions, including green tops
- ½cup honey
- ¼cup Worcestershire sauce
- 2cloves garlic, finely chopped
- 1tablespoon dry mustard
- 1teaspoon chili powder
- 1cup Sauternes or sweet white wine
- ½cup sherry-wine vinegar
- Salt and freshly ground black pepper to taste
- Tabasco to taste, if desired
- 1stick (4 ounces) butter
- 41-pound chickens
The Corn Pudding
The Barbecued Baby Chicken
Preparation
The Corn Pudding
- Step 1
Grease a round 10-inch baking dish, 2½ inches deep, with melted butter. Set aside.
- Step 2
Remove husks and silks from corn. With a sharp knife, carefully scraping upward, slice corn kernels into a bowl, reserving the cob. With the back of the knife, carefully scraping downward, scrape remaining part of kernels and milk from cob into the bowl. You should have about 4 cups in all.
- Step 3
Preheat oven to 350 degrees.
- Step 4
Use the steel blade of the food processor. Place corn in container with eggs, half-and-half, flour, salt, pepper and sugar and process just 3 to 4 seconds. This can be done in 2 batches if necessary. Pour mixture into prepared baking dish. Sprinkle top with nutmeg and dot with softened butter.
- Step 5
Place dish in a larger pan in preheated oven. Add enough hot water so that it comes halfway up the sides of the baking dish. Bake 1 hour, or until a knife inserted in the center comes out clean. Serve immediately.
The Barbecued Baby Chicken
- Step 6
In a small saucepan mix all ingredients except chickens and butter and bring to a boil. Reduce heat and simmer for 10 minutes. Set aside.
- Step 7
Wash chickens and trim fat from cavities. Place each chicken, breast-side-down, on a counter, and with a sharp knife or poultry shears, cut down the backbone on each side and remove it. Remove the breastbone. Press down on the chicken to break the breast cartilage so the bird lies flat. Coat each chicken generously with the barbecue sauce.
- Step 8
Heat butter in a skillet or pan large enough to hold all 4 birds. Place them, skin-side-down, in the pan, and pour remaining sauce over them. Saute chickens for 15 to 20 minutes, turning at least once. (The chickens may be sauteed well ahead of time, if desired, and kept refrigerated until ready for the final cooking. Bring them to room temperature before cooking.)
- Step 9
When ready to cook, preheat broiler or charcoal grill. Broil chickens until golden on each side, basting generously with the sauce. On a charcoal grill, they will take 10 to 15 minutes to a side, a little less under a kitchen broiler - 7 to 10 minutes to a side.
- Step 10
Serve immediately.
Private Notes
Cooking Notes
Big hit with guests! Tasted like a summer bbq meal without having to bbq. Used thighs and quartered chicken breasts (bone-in), marinated, then baked @ 425.(Omitted sweet wine and scallions, reduced honey, added a little olive oil.) Made corn pudding as written (but you don't need a food processor for this simple batter) and baked in a 9 x 13 pan (@ 350) as I didn't have pan specified. (Two ovens, but corn pudding could be made first and reheated.)
Excellent recipe. Creamy, delicious, not too sweet. Good the next day.
I made only the corn pudding, for a crowd, multiplying the ingredients by 1.5. It was a big success at a pot luck and fed at least 30 people with ham, rolls and salad--not sure what four would do with all this food. Nor how the recipe as written would fit in a 10 inch round pan--mine was 15 inches in diameter and 3 high, and it was full. But this is delicious, and a nice compromise between the Southern-style recipes with a lot more sugar and those with none. Note: butter on top is not necessary.
I see in the 1986 article from which this recipe is drawn that the corn pudding is intended to serve 8-10.
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