CHICKEN CONFIT RECIPE RECIPES

Name: Chicken Confit
Prep time: 20 min
Cook time: 14 h
Total time: 14 h 32 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds total); 1 tablespoon plus 1/8 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 10 garlic cloves; 4 bay leaves; 4 sprigs fresh thyme; 1 1/2 teaspoons black peppercorns; 1/2 teaspoon table salt; 4 cups olive oil

CHICKEN CONFIT RECIPE | FOOD NETWORK

Chicken Confit Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 14 hours 32 minutes

Prep Time 20 minutes

Cook Time 14 hours 0 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds total)
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil

Steps:

Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
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.
Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the chicken from the fat. Strain the fat and reserve. 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 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.

CHICKEN CONFIT RECIPE - NYT COOKING

Chicken Confit Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 2 hours

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 chicken leg quarters
4 cups extra virgin olive oil, more as needed
Salt and pepper to taste
10 sprigs fresh thyme
1 head garlic, cut in half

Steps:

Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up.
Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a thin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using.
To reheat, put 2 tablespoons reserved oil into a skillet over medium heat. Add chicken and cook on both sides until nicely browned, 15 minutes. Serve hot or at room temperature, preferably on a bed of dressed greens.

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CHICKEN CONFIT (EMERIL LAGASSE 2005) RECIPE - FOOD.COM

Confit (meaning meat, such as duck, that has been salted and then cooked and preserved in its own fat) is similar to braising. We watched Emeril make this on Emeril Live and so we made it using half goose fat/half olive oil. It came out wonderfully moist! We made a Southern Pulled chicken sandwich by putting the chicken on some buns with BBQ sauce and cole slaw. It was sooooo good! This recipe works with duck or even turkey leg quarters. Although it's a extremely simple recipe, you will need to begin this recipe 24 hours in advance.
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