Chicken Confit Leg

Sprinkle the chicken evenly all over with the salt and place in a nonreactive container.

Chicken confit leg. Coat the inside of a 6- to 7-qt. Wipe the chicken with a paper towel to remove any unabsorbed salt. Cover and bake for 2 to 2 12 hours or until chicken is very tender but not falling off the bone.

Serve chicken immediately or cool slightly then refrigerate until completely cool. The chicken leg quarters came out as good as the sous vide confit turkey legs did. 1 bay leaf crumbled.

This pulls any moisture from the chicken legs which would allow for bacteria to grow. Duck confit or chicken confit is tailor-made for the slow cooker. The first step in confit is to cure the meat in salt and let it rest in the fridge up to 24 hours in our version.

Put the chicken legs in a dutch oven and add enough vegetable oil to cover most of the chicken thighs. 14 teaspoon coarse black pepper. Massage this mix into the chicken or duck legs and then massage over the brandy.

It was super flavorful and tender. Place chicken pieces skin side up in an even layer in slow cooker. Heat oven to 300 degrees.

All you had to do was stick a fork in the chicken and rotate the fork and the meat came loose. Cook on high 3 to 3 12 hours or low 6 to 7 hours. 18 teaspoon ground cloves.