Chicken Confit
4 Chicken leg portions; thighs attached, excess fat trimmed
And reserved −; (abt 2 lbs)
1 Tablespoon Kosher salt; plus
1/8 Teaspoon Kosher salt
1/2 Teaspoon Freshly−ground black pepper
10 Garlic cloves
4 Bay leaves
4 Fresh thyme sprigs
1−1/2 Teaspoon Black peppercorns
1/2 Teaspoon Table salt
4 Cup Olive oil
173 Fat; 0 Other Carbohydrates
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. 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, making a
1/4−inch layer. The chicken confit can be stored in the refrigerator for up
to one 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 you can use the oil to roast potatoes, cook green
beans, and pan−fry veal.
B-man 