Chicken Confit Leg

Cover and bake for 2 to 2 12 hours or until chicken is very tender but not falling off the bone.

Chicken confit leg. Cover with a lid or aluminum foil and place on the center rack of the oven. Duck confit or chicken confit is tailor-made for the slow cooker. The chicken leg quarters came out as good as the sous vide confit turkey legs did.

Preheat oven to 300F 150C. All you had to do was stick a fork in the chicken and rotate the fork and the meat came loose. Cook on high 3 to 3 12 hours or low 6 to 7 hours.

This weekends New York Times Magazine had a great recipe for Confit Chicken Legs. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Heat fat over medium heat until it reaches between 275 and 300 on a deep-fry thermometer.

It was super flavorful and tender. Put the chicken legs in a dutch oven and add enough vegetable oil to cover most of the chicken thighs. Add the chicken skin side down and cook over.

In a large ovenproof nonstick skillet heat the remaining 1 tablespoon of confit oil. The recipe may seem intimidating for inexperienced cooks but once you understand the technique it is. Confit of chicken legs Note.

Place chicken pieces skin side up in an even layer in slow cooker. Serve chicken immediately or cool slightly then refrigerate until completely cool. Sprinkle the chicken evenly all over with the salt and place in a nonreactive container.