Chicken Confit Leg

Herbs spices and additional flavourings can be added at this stage as well.

Chicken confit leg. Duck confit or chicken confit is tailor-made for the slow cooker. This weekends New York Times Magazine had a great recipe for Confit Chicken Legs. Heat oven to 300 degrees.

Leave to marinate for a couple of hours. Coat the inside of a 6- to 7-qt. In a large ovenproof nonstick skillet heat the remaining 1 tablespoon of confit oil.

Chicken legs are cooked one of two ways either to be tender or to be fall-apart confit or shreddable style. Place the garlic cloves bay leaves and sprigs of thyme on. Ingredients are scaled per pound of meat Ingredients.

The chicken leg quarters came out as good as the sous vide confit turkey legs did. Scatter the thyme bay leaves orange slices and garlic head halves around the. Cook on high 3 to 3 12 hours or low 6 to 7 hours.

Confit of chicken legs Note. Pour oil over top adding enough oil to submerge chicken completely. 18 teaspoon ground cloves.

Lay the leg portions on a platter skin side down. Preheat oven to 300F 150C. Wipe the chicken with a paper towel to remove any unabsorbed salt.