The recipe for chicken confit
Chicken confit has many qualities that are often unknown, because this product is more confidential than its cousins duck or goose confit. And yet the chicken confit will seduce you with its ease of preparation, its flavor and the softness of its meat!
Chicken confit is a very old dish from the French terroir! A traditional recipe from the Périgord, simple and confidential. The chicken is cooked in duck fat, in order to make it tasty and crispy. A simple and authentic flavor. Chicken confit is less fatty than duck confit.
Chicken Confit ingredients for 4 people:
- 1 hen
- 50g of fine salt, pepper
- duck or goose fat
- thyme, bay leaf, 2 cloves of garlic
Preparation of chicken confit
- Cut the chicken into pieces, keeping the white attached to the carcass well
- Pass the pieces in the only one. Place them in a dish and add the pepper, herbs and garlic. Cover with cling film and put in the refrigerator for 24/48 hours
- Melt the fat in a casserole dish, add the chicken pieces, which must be covered with fat, and leave to confit for at least 2 hours over very low heat.
- Voila, your chicken confit is ready, just warm it up in the oven!
