Real Recipes From Real Home Cooks ®

chicken confit

Recipe by
barbara lentz
beulah, MI

Fall off the bone chicken that can sit in the fat for up to a month.

yield 2 serving(s)
prep time 23 Hr
cook time 2 Hr
method Bake

Ingredients For chicken confit

  • 4
    chicken thighs skin on bonein
  • 4 c
    duck fat
  • 1 tsp
  • 3 clove
    garlico halved
  • 4 sprig
  • 4
    whole cloves
  • 3
    bay leaves

How To Make chicken confit

  • 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.
  • 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
  • 3
    place the chicken back in the dish and pour the duck fat over just enough to cover the chicken
  • 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.
  • 5
    Remove the chicken to a cutting board and let cool for 1 hours. Remove the chicken from the bones.
  • 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

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