Chicken Leg Confit Recipe

The tighter they fit into the pan and the more evenly the thighs are laid out the less fat youll need to cover them.

Chicken leg confit recipe. The confit oil can be stored in the chiller for up to one week. Preheat oven to 300F 150C. Particularly the chicken leg quarters used in the chicken confit recipe below.

Serve it with a nice French wine oven roasted potatoes and a simple vinaigrette topped salad. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Chicken Leg Confit Recipes Chicken-Leg Confit with Potatoes and Escarole Bon Appétit garlic thyme chicken legs large shallots escarole fresh lemon juice and 5 more Crispy Chicken Leg Confit with Couscous and Olives Food and Wine small carrot red onion ground fennel virgin olive oil couscous and.

It should completely cover chicken. 4 chicken legs with thighs. Lay the leg portions on a platter skin side down.

Add duck fat to chicken. The final step is to eat and enjoy your perfectly cooked chicken confit. Put the chicken garlic onions thyme bay leaf and oil in a large ovenproof pot.

Preheat oven to 200. Add the chicken skin side down and cook over. Place the garlic cloves bay leaves and sprigs of thyme on.

Place the smoked thighs in an oven-ready container. Cover and bake for 2 to 2 12 hours or until chicken is very tender but not falling off the bone. Carefully transfer to foil-lined baking pan fitted with metal rack.