Description
This classic Chicken Leg Confit recipe involves slowly cooking chicken legs in duck or chicken fat at a low temperature to achieve tender, flavorful meat with crispy skin. Enhanced with fresh herbs like thyme, rosemary, and garlic, this dish is perfect for a comforting and elegant meal.
Ingredients
Scale
Chicken and Fat
- 4 chicken legs (drumsticks or thighs)
- 2 cups duck fat or chicken fat
Herbs and Seasoning
- 4 cloves garlic, smashed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 275°F (135°C) to ensure a low, slow cooking process that will tenderize the chicken gently.
- Prepare Chicken: Arrange the chicken legs in a single layer in a large oven-safe pot or Dutch oven to allow even cooking.
- Add Fat and Herbs: Pour the duck fat or chicken fat over the chicken legs so they are fully submerged. Add the smashed garlic cloves, thyme, rosemary, and bay leaf to infuse flavor during cooking.
- Season: Sprinkle the chicken with salt and pepper to taste to enhance the overall seasoning.
- Slow Cook: Cover the pot with a lid and place it in the preheated oven. Cook for 2.5 to 3 hours, or until the chicken is tender and easily pulls away from the bone.
- Crisp the Skin (Optional): After cooking, carefully remove the chicken legs from the fat. For crispier skin, sear the legs in a hot skillet with a little oil for 2–3 minutes on each side until golden and crispy.
- Serve: Serve the chicken leg confit with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad for a complete and delicious meal.
Notes
- You can save the fat after cooking to use as a flavorful cooking fat for other dishes.
- Make sure the chicken is fully submerged in fat to cook evenly and retain moisture.
- For best results, use a heavy-bottomed, oven-safe pot or Dutch oven.
- Leftover confit can be refrigerated in fat for up to 5 days for added flavor and moisture retention.
- Reheat gently to avoid drying out the meat.
