[WATCH] Chicken leg confit

Sean Gravina makes a confit of chicken legs, slow-cooked for 12 hours

Chicken leg confit

Ingredients

• 4 chicken legs with thighs attached, excess fat trimmed and reserved
• 1 tbsp salt
• ½ tsp pepper
• 10 garlic cloves
• 4 bay leaves
• 4 sprigs fresh rosemary
• 1 lemon, zest only
• Lard, as needed

Method

1. Lay the leg portions on a platter, skin side down.
2. Sprinkle with salt and black pepper.
3. Place the garlic cloves, bay leaves, and sprigs of thyme on each of two leg portions.
4. Lay the remaining two leg portions, flesh to flesh, on top.
5. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions.
6. Sprinkle with more salt and pepper.
7. Wrap in cling film and refrigerate for 12 hours.
   Preheat the oven to 85°C.
   Remove the chicken from the refrigerator.
8. Remove the garlic, bay leaves, rosemary, and chicken fat and reserve.
9. Rinse the chicken with cool water, rubbing off some of the salt and pepper.
10. Pat dry with paper towels.
    Put the reserved garlic, bay leaves, rosemary, and chicken fat in the bottom of an enameled cast iron pot.
11. Sprinkle evenly with the peppercorns and salt.
12. Lay the chicken on top, skin side down.
13. Add the lard, making sure all of the chicken is completely submerged in fat.
14. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
    Remove the chicken from the fat. Strain the fat and reserve.
15. Place the chicken on kitchen roll to absorb excess fat for 10 mins.
16. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and can be used to roast potatoes, cook green beans, and pan-fry veal.

This recipe first appeared on Gourmet Today TV, aired on TVM on 7 November 2014.

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