Chicken Leg Confit Recipe

Add the chicken skin side down and cook over.

Chicken leg confit recipe. Let it rest a few minutes before serving. Begin with broiling chicken confit then debone and shred the meat. Warm on stovetop over lowest heat covered until fat is melted about 20 minutes.

Chicken however is both plentiful and cheap. Once cooked we finish the legs off under the broiler to get the skin nice and crispy. Pour oil over top adding enough oil to submerge chicken completely.

Place the garlic cloves bay leaves and sprigs of thyme on. With this confit process the chicken meat becomes succulent and full of flavor much like duck confit. Preheat oven to 200.

Preheat oven to 300F 150C. Carefully transfer to foil-lined baking pan fitted with metal rack. It should completely cover chicken.

The tighter they fit into the pan and the more evenly the thighs are laid out the less fat youll need to cover them. Combine with your favorite vegetables and roast in the oven for a simple meal. In a large ovenproof nonstick skillet heat the remaining 1 tablespoon of confit oil.

Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Get the full recipe here. Serve it with a nice French wine oven roasted potatoes and a simple vinaigrette topped salad.