Chicken confit

This may be the most impressive chicken you’ll ever cook. Chicken confit is tender, juicy, and totally okay to store in the fridge for up to one month.

Let me be clear from the start – French food freaks me out. Alarmingly sophisticated, I have always been wary of making it at home and, on the face of it at least, with good reason. Widely re…

The process of making chicken confit is long, but the time is mostly hands off and it is SO worth it. Confit means to slowly cook food in fat.You can use whatev…

This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn’t truly a confit — you won’t need gallons of fat. It’s more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful. (Have an immersion circulator? Just bag the chicken with a few tablespoons of olive oil, some salt, pepper, peeled garlic and a couple…

A tasty chicken dish complemented perfectly by pan-fried potato, bacon and kale, then indulgently topped with a runny egg

If I had to pick my favorite foods, chicken, garlic, lemons, salt and olive oil would be in my top five, hands down. So, when you combine those ingredients that becomes easily one of my favorite meals. And now that the weather is much colder, eating comfort food, especially comfort food that is easy

This is all about soft, moist chicken legs served with buttery mash and a tart but herby rich sauce.

This honey glazed chicken with garlic confit is made with chicken pieces that are slowly roasted in garlic, oil, and lemon.

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.

Confit, the word comes from the French “confire” meaning to preserve. And ultimately that’s all confit is: a method of preservation. Fortunately it is also a very tasty way to preserve, as it is a method that uses slow cooking and then storing the food to be preserved in its cooking fat. Confit items can be stored for a long period of time as long as they are refrigerated and fully covered by the fat the food was cooked in. #confit #chefrecipes #kitchennews

Chicken Confit or olive oil roasted chicken is the most impossibly tender, moist, and crispy-skinned chicken you'll ever have.

Alessandra Ciuffo on Instagram: "Chicken confit ~> an easy prep for crispy skinned and tender chicken scarpariello…stay tuned to see how it turns out 😚 #privatecher #recipetesting #flavorsbyale"

The process of making chicken confit is long, but the time is mostly hands off and it is SO worth it. Confit means to slowly cook food in fat.You can use whatev…

the best chicken leg confit recipe - tender juicy chicken with crispy crunchy skin slowly cooked in oil with harissa!

Baked chicken always come out dry?😞 Never again, with this recipe for moist olive oil chicken confit!😃

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Want to learn more about confit?

A recent menu item at Pernoi, a Birmingham-based restaurant that opened in September, these crispy Confit Duck Legs pair well with a homemade Spice Cake.

These spicy garlic confit chicken wings are smoky, savory, with just the right amount of heat without overwhelming you.

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

If you’re having a small gathering for Thanksgiving or Christmas, or baking a turkey is a little too intimidating, here’s an alternative for Thanksgiving that I enjoy for many reasons. Chicken confit offers extraordinary flavor with minimal effort. It can be prepared days in advance, and y