Chicken Confit…whaaaat!?

I always thought Duck Confit was some super fancy dish, then I see this Chicken Confit recipe in Nick Digiovanni’s cookbook and I read through it. Still, I was a bit confused. I look it up and realize it was actually a french method of preserving protein. Mindblown. Now, duck confit is typically done with rendered duck fat, this recipe, I used a tasteless frying oil.

Yield: 8

Author: Nick Digiovanni - a little tweaks by me

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Chicken Confit

Prep time: 5 MinCook time: 3 H & 5 MInactive time: 1 HourTotal time: 4 H & 10 M

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Ingredients

• 8 Bone in Chicken thighs
• 2 quarts of cooking oil - enough to cover the thighs (poultry fat is best, but is hard to find and expensive, any mix of vegetable oil and olive oil will do)
• Kosher salt
• 5 garlic cloves
• 4 sprigs fresh rosemary
• 2 tbl butter

Instructions

1. Preheat oven to 225 degrees.
2. In a large Dutch oven, heat oil to 200 degrees for about 20 minutes. I used a candy thermometer to gauge.
3. Season chicken thighs with salt and pepper. Add the chicken, garlic, and rosemary to the Dutch oven and make sure the chicken is completely covered. Add more oil if needed.
4. Place the Dutch oven into the preheated oven for 3 hours. Remove the Dutch oven and let allow to cool in the oil for one hour.
5. In a large nonstick pan, melt 2 tbl. of butter over medium-high heat. Carfeully add chicken thighs, skin side down for 1-2 minutes until browned.
6. Flip over to warm the meat side.
7. Serve straight from the pan, skin side up with sides of your choice!

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