We had scraped a dozen ears of corn for dinner. Aki had marinated chicken thighs with red wine, rice vinegar, tamari soy sauce, scallions, and sliced garlic. Instead of roasting the thighs on a bed of vegetables we roasted them on the scraped cobs. We added the marinade and some additional wine to the roasting pan. We arranged the thighs on the cobs and roasted them. When they were cooked we pulled the pan from the oven and let them rest on the cobs. The moisture from the liquids steamed the underside of the thighs. The skins browned and crisped. When we were ready to eat we had corn scented roasted thighs for dinner and a rich aromatic corn and chicken broth for tomorrow. The cobs proved to be a very useful ingredient in our kitchen, well before they were ready for the bin.
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