CHICKEN CONFIT

Chicken Confit

Use dark meat of chicken, white meat doesn't work very well.  The wings are the exception.

Legs, Thighs and Wings, about 3 or 4 pounds.

Put a handful of Rosemary Sprigs andThyme Sprigs in the bottom of a deep half hotel pan.  Cover the herbs with cheesecloth and add a handful of whole, peeled garlic cloves on top of the cheesecloth.  Add the chicken pieces on top of the garlic in a single layer and press down.  Add vegetable oil to cover.  Fully submerge the pieces.

Cover the pan with plastic wrap and seal with foil. 

Place in a preheated 230° oven for four hours.

The oil will take on, or be infused with, the flavor of the herbs and chicken during this long and low heat cooking process and yield a rich rosemary, thyme, garlic (and chicken) flavored cooking oil.

Remove the pan from the oven.  Remove the chicken pieces from the oil and place them in a foil-lined pan to drain slightly.  The chicken pieces will go back in the oven on broil just long enough to caramelize (bronzed) them slightly, about three to five minutes. 

Most of the oil will have dripped off and accumulated in the bottom of the foil-lined pan.  It is still good.  Add it back to the rest of the oil.  

Serve the chicken warmed and as a bonus you have the lasted garlic.  Strain the herbs from the oil and discard them. Use the oil to sautéed vegetables, especially potatoes.  This technique actually results in a product that has much less grease than fried foods as it has no batter or flour coating.