Bake Chicken Confit Recipe

Bake Chicken Confit Recipe


Indulge in the tenderness of Chicken Confit. A slow-cooked and flavorful dish that's a true culinary delight. Fall off the bone chicken that can sit in the fat for up to a month.

Bake Chicken Confit Recipe




Cook time: 2 Hr  Prep time: 23 Hr   Serves: 2
Ingredients
4 chicken thighs skin on bonein
4 c duck fat
1 tsp salt
3 clove garlico halved
4 sprig thyme
4 whole cloves
3 bay leaves
Directions
1. Place the chicken legs in a baking dish. Sprinkle with salt. Tuck the garlic cloves, thyme, cloves, and bay leaves all around the pieces. Cover with plastic wrap and set in fridge for 24 hours.
2. Melt the duck fat and let come to room temp. Remove the chicken from the baking dish and wipe off the aromatics and pat them dry
3. place the chicken back in the dish and pour the duck fat over just enough to cover the chicken
4. Preheat oven 250 degrees. Cover the chicken with foil and place in the oven for 2 hours. Cool the chicken in the duck fat for 30 minutes.
5. Remove the chicken to a cutting board and let cool for 1 hours. Remove the chicken from the bones.
6. Strain the duck fat through a fine mesh strainer and store the chicken in the duck fat. It can last up to a month in the fridge in oil

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