Chicken Confit

Unit Cuisine: French

INGREDIENTS:

 4 to 6 skin-on, bone-in whole chicken legs

 1 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 3-5 cloves garlic, halved
 4 sprigs thyme/rosemary
 4 whole cloves
 3 bay leaves
 2 to 4 cups olive oil / vegetable oil
 1 sliced carrot
 Whole olives (optional)

PREPARATION:

1. Preheat the oven to 250ºF.

2. Cook the chicken:

In a large Dutch oven or an ovenproof pan that is at least 3 inches deep, arrange the
chicken in one layer. I can fit 5 whole chicken legs in a 12-inch pan. Add all
ingredients. Cover with enough olive oil to barely submerge the chicken

Set the pan over medium heat until a few bubbles appear. The oil should measure
about 125ºF with an instant-read thermometer. It will take 15 to 20 minutes.

Cover the pan with foil or a lid and place it in the oven. Cook for 1 1/2 to 2 hours,
until the meat can be easily pierced with a skewer and the juices run clear.

Check after the first 15 minutes to make sure the oil is just barely bubbling. If it’s not
 bubbling at all or if it is wildly boiling, adjust the oven temperature up or down by
about 10 degrees. Check again at the 1 1/2-hour mark.

3. Cool the chicken: Remove the pan from the oven and let the chicken cool in the oil for
30 minutes. Transfer the chicken onto a platter to cool to room temperature for
about 1 hour. Set a fine-mesh strainer over a deep glass or earthenware dish and
strain the oil into it. Let it cool to room temperature. Discard the aromatics.

4. Store the chicken: Transfer the cooled chicken into the oil. The chicken should be
fully submerged in the oil. Cover the dish with plastic wrap and then foil. Store it in
the refrigerator for up to a month.

Note:

1. Two options to heat the chicken:

In the oven: Preheat the oven to 400°F. Remove the chicken from the oil and scrape
off some of the congealed oil. Set them on a rimmed baking sheet or roasting pan,
skin side-up. Roast for 25 minutes, until the skin is golden brown and crisp.

On the stovetop: In a large non-stick skillet over medium-low heat, add the chicken
skin side-down. Cook until the skin is golden brown and crisp, about 10 minutes. Flip
the chicken over and cook the other side for 2 to 3 minutes to finish warming them
through.

2. Serve the chicken:

Transfer the chicken to a serving platter or individual plates. Serve with roasted
potatoes, a green salad, or your favorite vegetables .

-Prepared By: Chef Kevin