Tender, juicy, and it’ll last in the fridge for up to a month.
Youre in for a tasty surprise plus a night off from cooking someday down the road!
When youre ready for dinner, pull it out and sear or roast it until the skin is crispy.
Simply Recipes / Sally Vargas
Serve it withyour favorite sides, top it on a salad, or shred it for tacos or burritos.
What Is Confit?
They use rendered duck or goose fat to cook and store the meat through the winter months.
Simply Recipes / Sally Vargas
you’re free to confit other meats like chicken, pork, lamb, and even vegetables.
Confit is low and slow cooking with the meat fully submerged in fat or oil.
For this recipe, I use olive oil.
Simply Recipes / Sally Vargas
All that translates into gentle cooking with very tender and moist results.
This is my preferred method, since you dont have to monitor it too much.
Youll have to keep an eye on it to ensure the heat is consistently low and even.
Simply Recipes / Sally Vargas
I use olive oil with excellent results.
Does cooking the chicken submerged in all that olive oil make it fatty and greasy?
Well, not exactly.
Simply Recipes / Sally Vargas
The oil helps cook and tenderize the chicken, but it does not penetrate deeply into the meat.
It is so flavorful!
Keep in mind that olive oil solidifies in the refrigerator.
Simply Recipes / Sally Vargas
This doesnt affect the quality.Let it sit at room temperature before usingitll return to its liquid state.
How to Serve Chicken Confit
So easy!
Just add a side salad andyour favorite carb, and dinner is done.
Simply Recipes / Sally Vargas
It does not have to be in one layer, butit should be fully submerged in the oil.
Cover with plastic wrap and then foil or a tight lid, and refrigerate for up to one month.
ensure your pan is at least 3 inches deep.
Simply Recipes / Sally Vargas
Tuck the garlic, thyme, cloves, and bay leaves around the chicken.
Cover the dish with plastic wrap and refrigerate for 24 hours.
You could do this in a large bowl.
Simply Recipes / Sally Vargas
I can fit 5 whole chicken legs in a 12-inch pan.
Cover with enough olive oil to barely submerge the chicken, 4 to 5 cups.
Set the pan over medium heat until a few bubbles appear.
The oil should measure about 125oF with an instant-read thermometer.
It will take 15 to 20 minutes.
Cover the pan with foil or a lid and place it in the oven.
Check after the first 15 minutes to confirm the oil is just barely bubbling.
Check again at the 1 1/2-hour mark.
Remove the pan from the oven and let the chicken cool in the oil for 30 minutes.
Transfer the chicken onto a platter to cool to room temperature for about 1 hour.
Set a fine-mesh strainer over a deep glass or earthenware dish and strain the oil into it.
Let it cool to room temperature.
Store it in the refrigerator for up to a month.
In the oven: Preheat the oven to 400F.
Remove the chicken from the oil and scrape off some of the congealed oil.
Set them on a rimmed baking sheet or roasting pan, skin side-up.
Roast for 25 minutes, until the skin is golden brown and crisp.
On the stovetop: In a large non-stick skillet over medium-low heat, add the chicken skin side-down.
Cook until the skin is golden brown and crisp, about 10 minutes.
Flip the chicken over and cook the other side for 2 to 3 minutes to finish warming them through.
Transfer the chicken to a serving platter or individual plates.
Serve withroasted potatoes, agreen salad, or your favorite vegetables.
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