Saturday, February 23, 2013

Chicken confit

This is pretty easy to make: just take some chicken thighs, legs or drumsticks, fit them snugly into a baking pan, scatter a bunch of sliced garlic and thyme over, then pour in enough extra-virgin olive oil to just cover the chicken. Bake at 300 degrees for about two hours (oil should be just bubbling). Strain the flavored oil off, and store in the refrigerator. To serve, crisp the chicken pieces up in a tablespoon or two of the oil.

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