Chicken Confit
 
 
Ingredients
  • 4 large chicken leg quarters, about 5 pounds total
  • 2 tablespoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 10 garlic cloves, peeled and smashed
  • 4 bay leaves
  • 8 - 10 thyme sprigs
  • 1 11- ounce jar duck fat (optional)
  • 4 cups extra olive oil
Instructions
  1. Lay the leg portions on a platter or baking sheet, skin side up. Sprinkle with 2 tablespoons of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on the leg portions.Cover and refrigerate for 12 - 24 hours.
  2. Preheat the oven to 250 degrees F.
  3. Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
  4. Put the reserved garlic, bay leaves, and thyme in the bottom of an enameled cast iron pot or roasting pan. Lay the chicken on top, skin side down. If using, spread the duck fat evenly over the chicken leg portions. Add the olive oil. Cover and bake for 3 /12 to 4 hours, or until the meat pulls away from the bone. Cool to room temperature.
  5. Remove the chicken from the fat. Strain the fat and reserve. If preserving, pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a ¼-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month. Alternatively, if you wish to serve the chicken confit immediately (no one could blame you), remove chicken from the oil/fat and heat under the broiler for 4 -5 minutes, until skin is browned and crisp.
  6. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking.
Recipe by Allons-Eat! at https://www.allonseat.com/chicken-confit/