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Chicken Confit
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
1660 minutes
Irresistibly succulent chicken, slow-cooked to perfection and can be refrigerated for a month.
Ingredients:
  • 4 to 6 skin-on, bone-in whole chicken legs (3 1/2 to 5 pounds total)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic, halved
  • 4 sprigs thyme
  • 4 whole cloves
  • 3 bay leaves
  • 4 to 5 cups olive oil
Instructions:
  • Coat chicken generously with salt and black pepper in a large baking dish. Add garlic, thyme, cloves, and bay leaves around the chicken. Cover tightly and refrigerate for 24 hours, using a large bowl if preferred.
  • Preheat your oven to 250ºF.
  • Transfer chicken from baking dish to Dutch oven, pat dry. Arrange in one layer in a 12-inch ovenproof pan. Add enough olive oil to barely cover chicken, about 4-5 cups. Heat on medium until oil reaches 125ºF. Cover and bake for 1 1/2 to 2 hours until tender. Adjust oven temperature as needed. Check after 15 mins and at the 1 1/2-hour mark.
  • Cool the chicken: Take the pan out of the oven and allow the chicken to cool in the oil for 30 minutes. Transfer the chicken to a platter and let it cool to room temperature for about 1 hour. Strain the oil using a fine-mesh strainer into a glass or earthenware dish and let it cool to room temperature. Remove the aromatics.
  • Store the chicken: Submerge the cooled chicken in oil ensuring it is fully covered. Seal the dish with plastic wrap and foil, then refrigerate for up to a month.
  • To heat the chicken, you have two options: Oven method - Preheat oven to 400°F. Transfer chicken from oil, gently remove excess oil. Place chicken on a baking sheet, skin side-up. Roast until skin is golden brown and crisp, about 25 minutes. Stovetop method - In a large non-stick skillet over medium-low heat, add chicken skin side-down. Cook until skin is golden brown and crisp, approx. 10 minutes. Flip chicken and cook the other side for 2-3 minutes until heated through.
  • Presentation Time: Place the succulent chicken on a serving platter or individual plates. Pair it with delicious roasted potatoes, a crisp green salad, or your choice of vegetables.

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