Eat it the way you found it : Corn Cobs

I know making one's own jelly out of corn cobs sounds like tragically hip foodie meets crunchy granola hippie meets total whackjob off-the-gridder and that I risk losing some of my 7 readers by suggesting it, but hear me out!  The cobs have a ton of that sweet, summery flavor that you like so much about corn, so why throw them out?

I wouldn't use corn cobs that teeth touched for making stock. I know they'll get boiled, but it still squicks me out. So I keep cobs that I've cut the kernels off in a ziptop bag in the freezer until I've got enough to make stock. If you use raw cobs, you'll need fewer to get more flavor than if you use cobs that were boiled or roasted once already.

The original jelly recipe was found in a Depression-era cookbook that clearly demonstrates the frugal zeitgeist of the time.  You'll get every last drop of flavor outta that corn, by golly, if you just boil them up and use the stock to make jelly.  You can actually use corn stock in more than just jelly (like creamed corn or corn chowder, below), but the jelly is interesting enough to discuss here.  It's like making your own honey without all the stings. 

I'm doing a version that uses less sugar than the original.  A low-sugar jelly will always be slightly soft-set and won't ever pass the "sheeting" test (a metal spoon dipped into the boiling jelly will form two drops of jelly that merge and "sheet" together).  I compensate with extra pectin and a longer boil time for a firmer set.

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Spatchcocked Chicken with Saffron Cornbread Stuffing

Quit giggling, it's a real word.  It basically means butterflying, but isn't "spatchcocking" so much more fun?   Chickens prepared this way cook faster and take up less freezer space so it's really a useful technique, whatever you call it.

You can do plain ol' cornbread stuffing if you want, especially if you're working with a boxed mix or store-bought cornbread to save time, but this is a superb cornbread recipe, if I do say so myself.  If you use a mix, do two boxes of a Jiffy-type mix or use 1 8"-9" pan of store-bought cornbread.
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