chicken confit

How To Make chicken confit

• 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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