Chicken Confit

1. Stage

Prepare the chicken:  Place the chicken into a large baking dish and sprinkle them all over with salt and black pepper. Tuck the garlic, thyme, cloves, and bay leaves around the chicken. Cover the dish with plastic wrap and refrigerate for 24 hours. You could do this in a large bowl. 

2. Stage

Preheat the oven to 250ºF.

3. Stage

Cook the chicken: Remove the chicken from the baking dish and use a paper towel to wipe off the aromatics and pat them dry.  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. Cover with enough olive oil to barely submerge the chicken, 4 to 5 cups.  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.

4. Stage

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.

5. Stage

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.

6. Stage

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. 

7. Stage

Serve the chicken: Transfer the chicken to a serving platter or individual plates. Serve with roasted potatoes , a green salad , or your favorite vegetables. Did you love this recipe? Let us know with a rating and review!