Ingredients with Measurements:
- 4 chicken legs, skin on
- 2 cups duck fat or olive oil
- 1 head of garlic, cloves separated and peeled
- 4 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Kitchen thermometer
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. Season the chicken legs with salt and pepper.
3. In a Dutch oven or heavy-bottomed pot, heat the duck fat or olive oil over medium heat until melted.
4. Add the garlic cloves, thyme, and rosemary to the pot.
5. Place the chicken legs in the pot, making sure they are fully submerged in the fat or oil.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Cook the chicken legs for 2-3 hours or until the meat is tender and falls off the bone.
8. Remove the pot from the oven and let it cool to room temperature.
9. Once cooled, remove the chicken legs from the fat or oil and transfer them to a baking sheet.
10. Preheat the oven to 400°F.
11. Roast the chicken legs in the oven for 10-15 minutes or until the skin is crispy and golden brown.
12. Serve the chicken legs hot with the garlic and herbs.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 250°F and then 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 25g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 500mg
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken legs.
- Butter or lard can be used instead of duck fat or olive oil.
- Sage or oregano can be used instead of thyme and rosemary.
Variations:
- Add lemon zest or juice to the garlic and herb mixture for a citrusy flavor.
- Use different herbs or spices to flavor the chicken legs.
- Serve the chicken legs with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure the chicken legs are fully submerged in the fat or oil to ensure even cooking.
- Use a kitchen thermometer to check the temperature of the chicken legs before serving.
- The chicken legs can be stored in the fat or oil in the refrigerator for up to 1 week.
Storage instructions:
Store the chicken legs in the fat or oil in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the chicken legs, remove them from the fat or oil and place them on a baking sheet. Preheat the oven to 350°F and heat the chicken legs for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken legs on a platter with the garlic and herbs scattered on top.
Garnishes:
Garnish the chicken legs with fresh herbs or a sprinkle of lemon zest.
Pairings:
Pair the chicken legs with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted root vegetables
- Green salad with vinaigrette dressing
- Grilled asparagus
Troubleshooting advice:
- If the chicken legs are not fully submerged in the fat or oil, they may not cook evenly.
- If the chicken legs are not tender after cooking, they may need to cook for a longer period of time.
Food safety advice:
- Make sure the chicken legs are fully cooked before serving.
- Store the chicken legs in the refrigerator to prevent bacterial growth.
Food history:
Chicken confit is a traditional French dish that originated in the Gascony region. It was originally made with duck or goose, but chicken is a popular variation.
Flavor profiles:
This dish has a rich, savory flavor with hints of garlic and herbs.
Serving suggestions:
Serve the chicken legs hot with a side of roasted vegetables or a salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Savory, Herbaceous, Garlicky, Rich, Comforting