Confit chicken

Confit chicken

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
180 mins
Photographer
Steve Brown

This recipe can also be used for duck leg quarters and for other game birds such as pheasant and guinea fowl. You can even confit chicken or duck thighs or wings, although you’ll need to reduce the cooking time by half for the wings.

Ingredients

Quantity Ingredient
50g Aromatic confit salt
4 x 250g chicken leg quarters
1 litre duck fat, rendered
3 garlic cloves, roughly crushed
4 sprigs thyme
1 bay leaf

Method

  1. Rub the aromatic salt all over the chicken pieces, wrap them in plastic wrap and refrigerate for 6 hours while they marinate.
  2. Preheat the oven to 110°C. Rinse the chicken pieces briefly and pat dry. Slowly heat the rendered duck fat in a heatproof braising pan, then add the chicken pieces, garlic cloves and herbs, ensuring the meat is completely submerged. Cut a piece of baking paper to the size of the pan to make a cartouche and place on the surface. Do not cover the pan.
  3. Bake for 3 hours, turning the chicken pieces around in the fat every half hour or so. It is important that the temperature be low and even – just a very gentle blip. At the end of the cooking time the meat should come away from the bone easily. Remove from the oven, drain the chicken pieces in a colander and allow to cool.
  4. Strain the fat through a fine colander into a clean dish. Arrange the chicken pieces in the dish and pour on the fat to cover them. Allow to cool then chill until ready to use.
  5. If using straight away, preheat the oven to 180ºC, then fry the drained chicken pieces in a heavy-based pan until the skin starts to colour. Transfer to the oven for 5–10 minutes, until the meat has warmed through and the skin is crisp and golden.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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