Chicken Leg Confit Recipe

Cook until the meat is very tender 3 to 3 12 hours.

Chicken leg confit recipe. Add the chicken skin side down and cook over. Begin with broiling chicken confit then debone and shred the meat. Place the garlic cloves bay leaves and sprigs of thyme on.

Get the full recipe here. Cover with a lid or aluminum foil and place on the center rack of the oven. The final step is to eat and enjoy your perfectly cooked chicken confit.

4 chicken legs approx 220g each Salt and pepper Small bunches thyme and sage 2 lemons 1 orange 8 garlic cloves peeled 2 inches root ginger unpeeled cut into thick slices. Press the chicken legs slightly to flatten them. It should completely cover chicken.

Let stand in oil for 30 minutes. 4 chicken legs with thighs. Put the chicken garlic onions thyme bay leaf and oil in a large ovenproof pot.

In a large ovenproof nonstick skillet heat the remaining 1 tablespoon of confit oil. With this confit process the chicken meat becomes succulent and full of flavor much like duck confit. Pour oil over top adding enough oil to submerge chicken completely.

Let it rest a few minutes before serving. Arrange chicken in large Dutch oven in single layer. Heat oven to 300 degrees.