Recipe by 2Bleu
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.
Top Review by LilPinkieJ
I made as directed. It was pretty good. The chicken came out moist. It was a little on the bland side. We used it all week. I think I would rather use a crockpot to make my cooked chicken, just to save on all the oil. This recipe does work for what is says though. I bet it would be amazing with duck. I would like to try it with duck for my Recipe #342788. Made and Reviewed for PRMR. Thanks! :)
- 4 chicken legs, portions with thighs attached excess fat trimmed and reserved (about 2 pounds total)
- 1 tablespoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon kosher salt
- 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
Directions See How It's Made
- PREP: 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 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- BAKE: 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.
- STORING THE MEAT: 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. (Epicurious.com states up to 6 months).
- STORING THE OIL: 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 Emeril uses the oil to roast potatoes, cook green beans, and pan-fry veal.