Discover the classic French technique of confit, slow-cooking chicken until it’s incredibly tender and flavorful. This method preserves the meat beautifully, resulting in a dish that’s both rustic and elegant, with a wonderfully crispy skin.
Confit Chicken: Masterful Cooking
Discover the classic French technique of confit, slow-cooking chicken until it's incredibly tender and flavorful. This method preserves the meat beautifully, resulting in a dish that's both rustic and elegant, with a wonderfully crispy skin.
Ingredients
- 4 large chicken thighs bone-in
- 2 tablespoons kosher salt
- 1 teaspoon black pepper freshly ground
- 4 cloves garlic peeled and smashed
- 4 sprigs fresh thyme
- 4 cups duck fat or rendered chicken fat enough to cover chicken
Instructions
- Pat chicken thighs very dry with paper towels. Season generously with kosher salt and black pepper on all sides.
- Place chicken in a non-reactive dish. Add smashed garlic, fresh thyme sprigs, and bay leaves. Cover and refrigerate for at least 12 hours, or preferably 24-48 hours, allowing the salt to cure the chicken.
- Preheat oven to 300°F (150°C). Remove chicken from the refrigerator and wipe off excess salt and herbs. Discard the garlic, thyme, and bay leaves used for curing.
- Arrange chicken pieces snugly in an oven-safe pot or Dutch oven. Pour melted duck fat over the chicken until it is completely submerged. Ensure the chicken is fully covered by the fat.
- Slowly bake in the preheated oven for 2.5 to 3 hours, or until the chicken is fork-tender and the meat pulls easily from the bone. The fat should gently simmer, not boil.
- Carefully remove the pot from the oven. Allow the chicken to cool completely in the fat. Once cooled, you can store the chicken in the fat in an airtight container in the refrigerator for up to two weeks.
- To serve, gently remove a chicken thigh from the solidified fat, scraping off any excess. In a hot skillet, pan-fry the chicken skin-side down until golden brown and crispy. Flip and warm through. Serve immediately.
Notes
For best results, use high-quality chicken thighs. The confit can be stored in its rendered fat in the refrigerator for up to 2 weeks. To serve, gently remove from fat, pan-fry skin-side down until golden and crispy, then warm through. Excellent with roasted vegetables or a fresh salad.
