chicken confit

How To Make chicken confit

• Step 1
  Place the chicken legs in a baking dish. Sprinkle with salt. Tuck the garlic cloves, thyme, cloves, and bay leaves all around the pieces. Cover with plastic wrap and set in fridge for 24 hours.
• Step 2
  Melt the duck fat and let come to room temp. Remove the chicken from the baking dish and wipe off the aromatics and pat them dry
• Step 3
  place the chicken back in the dish and pour the duck fat over just enough to cover the chicken
• Step 4
  Preheat oven 250 degrees. Cover the chicken with foil and place in the oven for 2 hours. Cool the chicken in the duck fat for 30 minutes.
• Step 5
  Remove the chicken to a cutting board and let cool for 1 hours. Remove the chicken from the bones.
• Step 6
  Strain the duck fat through a fine mesh strainer and store the chicken in the duck fat. It can last up to a month in the fridge in oil
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!