Versatile Chicken Confit and Creations
Versatile Chicken Confit and Creations
Ingredients
For the Chicken Confit
- 4 chicken legs
- 10 whole garlic cloves, peeled
- 1 cup cherry tomatoes
- 4 cups neutral oil or duck fat, enough to fully submerge ingredients
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For Confit Bruschetta
- 4 slices crusty bread, toasted
- 1 pinch salt
- 1 teaspoon olive oil
- 1 pinch black pepper, optional
For Confit Cream Pasta
- 1/2 cup cream
- 8 ounces pasta, rigatoni or similar, cooked
- 1/4 teaspoon chilli flakes, to taste
- 1/4 cup fresh basil, chopped
For Confit Roast Potatoes
- 1 pound potatoes, chopped into 1-inch pieces
Instructions
- 1
Preheat your oven to 248°F (120°C).
⏱️ 10 min•🌡️ 248 - 2
Place chicken legs, peeled whole garlic cloves, and cherry tomatoes into a deep oven-safe pot.
⏱️ 5 min
- 3
Add fresh thyme sprigs, bay leaves, salt, and black pepper to the pot.
⏱️ 2 min
- 4
Pour in neutral oil or duck fat until all ingredients are fully submerged. Ensure there's enough liquid to cover everything.
⏱️ 3 min
- 5
Carefully transfer the pot to the preheated oven and cook for 2 hours, or until the chicken is extremely tender and easily pulls apart.
⏱️ 120 min•🌡️ 248
- 6
Remove the pot from the oven. Carefully remove the cooked chicken legs from the oil and set aside. Strain the remaining confit oil, reserving it for later use (e.g., for garlic paste or roast potatoes). Set aside the confit garlic and tomatoes.
⏱️ 10 min
- 7
To make Crispy Chicken: Place the cooked chicken legs skin-side down in a hot pan over medium-high heat. Sear until the skin is golden and crisp. Rest briefly, then pull the meat apart.
⏱️ 8 min
- 8
To make Confit Bruschetta: Spread some of the soft confit garlic and tomatoes onto toasted crusty bread. Finish with a pinch of salt and a drizzle of olive oil. Add a pinch of black pepper if desired.
⏱️ 5 min
- 9
To make Garlic Paste: Blend the remaining confit garlic into a smooth paste. Add a pinch of salt to prevent it from freezing solid. Store in the freezer for future cooking.
⏱️ 5 min
- 10
To make Confit Cream Pasta: In a pan, add some confit garlic and tomatoes. Blend with a stick blender until smooth. Stir in the cream and bring to a gentle simmer. Toss through cooked pasta (rigatoni or similar). Finish with chilli flakes and fresh basil.
⏱️ 10 min
- 11
To make Confit Roast Potatoes: Preheat oven to a high heat (around 400°F/200°C). Toss the chopped potatoes in some of the reserved infused confit oil in a baking tray. Roast until deeply golden and crisp, turning occasionally.
⏱️ 30 min•🌡️ 400
Kitchen Tools
Versatile Chicken Confit and Creations
For the Chicken Confit
- 4 chicken legs
- 10 whole garlic cloves, peeled
- 1 cup cherry tomatoes
- 4 cups neutral oil or duck fat, enough to fully submerge ingredients
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For Confit Bruschetta
- 4 slices crusty bread, toasted
- 1 pinch salt
- 1 teaspoon olive oil
- 1 pinch black pepper, optional
For Confit Cream Pasta
- 1/2 cup cream
- 8 ounces pasta, rigatoni or similar, cooked
- 1/4 teaspoon chilli flakes, to taste
- 1/4 cup fresh basil, chopped
For Confit Roast Potatoes
- 1 pound potatoes, chopped into 1-inch pieces
Instructions
- 1
Preheat your oven to 248°F (120°C).
⏱️ 10 min•🌡️ 248 - 2
Place chicken legs, peeled whole garlic cloves, and cherry tomatoes into a deep oven-safe pot.
⏱️ 5 min - 3
Add fresh thyme sprigs, bay leaves, salt, and black pepper to the pot.
⏱️ 2 min - 4
Pour in neutral oil or duck fat until all ingredients are fully submerged. Ensure there's enough liquid to cover everything.
⏱️ 3 min - 5
Carefully transfer the pot to the preheated oven and cook for 2 hours, or until the chicken is extremely tender and easily pulls apart.
⏱️ 120 min•🌡️ 248 - 6
Remove the pot from the oven. Carefully remove the cooked chicken legs from the oil and set aside. Strain the remaining confit oil, reserving it for later use (e.g., for garlic paste or roast potatoes). Set aside the confit garlic and tomatoes.
⏱️ 10 min - 7
To make Crispy Chicken: Place the cooked chicken legs skin-side down in a hot pan over medium-high heat. Sear until the skin is golden and crisp. Rest briefly, then pull the meat apart.
⏱️ 8 min - 8
To make Confit Bruschetta: Spread some of the soft confit garlic and tomatoes onto toasted crusty bread. Finish with a pinch of salt and a drizzle of olive oil. Add a pinch of black pepper if desired.
⏱️ 5 min - 9
To make Garlic Paste: Blend the remaining confit garlic into a smooth paste. Add a pinch of salt to prevent it from freezing solid. Store in the freezer for future cooking.
⏱️ 5 min - 10
To make Confit Cream Pasta: In a pan, add some confit garlic and tomatoes. Blend with a stick blender until smooth. Stir in the cream and bring to a gentle simmer. Toss through cooked pasta (rigatoni or similar). Finish with chilli flakes and fresh basil.
⏱️ 10 min - 11
To make Confit Roast Potatoes: Preheat oven to a high heat (around 400°F/200°C). Toss the chopped potatoes in some of the reserved infused confit oil in a baking tray. Roast until deeply golden and crisp, turning occasionally.
⏱️ 30 min•🌡️ 400