2 ears corn , kernels removed from cobs, or 1 cup frozen corn
1. Pat the thighs dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Working in two batches, cook the thighs, skin-side down, until deep golden brown, about 6 minutes. Turn the thighs and lightly brown the second side, about 2 minutes. Transfer to a paper-towel-lined plate. Pour off all but 1 tablespoon fat from the pot. Cook the onion and celery over medium heat until softened, about 5 minutes. Meanwhile, remove and discard the skin from the thighs. Add the thighs, water, bay leaves, saffron, and 1 tablespoon salt to the pot. Cover and simmer until the broth is flavorful, about 30 minutes. Add the chicken breasts and simmer until cooked through, about 15 minutes.
2. Strain the broth into a large container, let stand at least 10 minutes, then skim the fat from the surface. Meanwhile, transfer the chicken to a cutting board to cool. Reserve the thigh meat for another use. Shred the breast meat and reserve for the soup.
3. Melt the butter in a small saucepan over medium heat until nutty brown, about 3 minutes. Let cool. Add the broth to the now-empty Dutch oven and set over medium-high heat. When the broth comes to a simmer, place the flour in a bowl and make a well in the center. Add the yolk mixture and 2 tablespoons of the browned butter to the well and, using your hands, mix until incorporated. Following the photos, use your fingers to form the dough into
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