Folks over in Louisiana know how to eat, so we reckoned a man hailing from Baton Rouge would know his way around a chicken confit.
Take it away Mr. Grier: Being on a low carb diet I focus on a small amount of protein and a side salad as my go to for a quick meal. I lean towards salmon because I can sear it quick. On my search for an alternative and thinking about growing up in Baton Rouge – I remember eating duck confit at some of the nicer places around town – I decided to try my hand at chicken confit. While it takes work (confit means “to prepare” in latin) it is really easy.
It takes two days to get this done, but your reward is having a stoneware full of beautiful chicken meat that you can heat up in 10min or less. Here is how it is done.
Ingredients + Prep
4 Leg Quarters (If you cut your own chickens, reserve any extra fat for the process)
Kosher Salt (1T)
5 cloves garlic chopped
Sprigs of Thyme (4-5)
Wash and Dry Chicken
Salt 2 leg quarters and place skin side down
Salt them like you would for grilling or broiling
Salt the tops and place garlic, thyme and black pepper on top of them
Add the other 2 leg quarters skin side up and salt the top of them
Cover and place in the fridge for 12 hours
Next Day, set your oven to 200, and pull out an enameled cast iron 6 qt, or if you are from Louisiana like me you might have a 6 qt cast aluminum magnetite given to you by your mother, either way you cannot go wrong.
Take the chicken out of the glass reserving all garlic and thyme. Rinse the salt off the chicken and pat dry.
In the bottom of your cook pot place the garlic, thyme and 5-10 black peppercorns in the bottom.
Then place your chicken in skin side down.
Cover with olive oil. Do not waste extra virgin here but DO use olive oil. Other oils will not produce the rich flavor you are craving and looking for.
It is going to take 4-6 cups of oil depending on your pot. Yeah, I know that is a lot – just do it. Cover and place in the oven and forget about it for the next 12 hours. Do not touch it or even bother to look at it.
After 12 hours pull the pot out and bring the chicken to your working board.
With a fork gently separate the meat from the skin and bones. Trust me, it should be falling apart at this point. If not, put it back in for a couple of more hours.
Next, take the chicken meat you have gleamed and place in a crock. Strain all of that great oil into a jar or bowl. Then pour the strained oil into the crock until you completely cover the chicken.
Any leftover oil save in your fridge for the next time you are sautéing some veggies and use it.
Both will last like this for a month, but I assure you I would be surprised if it lasts a week.
When you are ready to eat some, pull our your smallest cast iron pan (6-10in) and turn to high heat. Grab your stoneware crock from the fridge and spoon 2T of oil from the stoneware into cast iron and retrieve 4-6 ounces of chicken meat and heat it up. You are looking to warm it up and even get it a little crispy on the edges.
Make a side salad with a nice lemon vinaigrette and you have yourself a meal. Enjoy!
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