Chicken & Corn
The morning started off cloudy and I wasn’t certain that I would be able to cook in the solar oven today. But the clouds burned off about noon and the sky was clear and hot. Today’s high was about 110○. So I quickly pulled out the solar oven and got supper cooking. Tonight for dinner the menu was barbeque chicken and corn on the cob with biscuits. The chicken was actually boneless chicken thighs. I covered the thighs with some barbeque sauce and put them into the oven at 12:30 p.m. At the same time, I took some frozen biscuits out of the freezer, and put them into small pans to thaw. At 2:15, I checked on the chicken. It was cooking nicely. The oven temperature was about 250○ . I poured off the cooked off fat and broth (I didn’t want stewed chicken) and poured on additional barbeque sauce. Back into the oven it went with the corn and the biscuits. I had purchased the corn already shucked so all I did was put it into the pan with a little bit of butter. At 4:45, the shadow from our tree was beginning to hit the oven, so I brought everything in. The chicken was so tender we cut it with our forks. The corn was delicious, cooked to perfection. The smell of the biscuits rose from the oven when we lifted off the lid. Hot with butter, they were perfect. I served this with a side of Tuscan melon (a type of cantaloupe). I’m already looking forward to having the leftovers for lunch tomorrow.
BBQ Chicken & corn on the cob