Print

Chicken Confit

Chicken Confit
Print Recipe

Chicken Confit is a classic French comfort dish featuring chicken thighs slow-cooked in duck fat until tender and juicy, then finished with crispy golden skin. This recipe combines garlic, fresh herbs, and traditional dry-brining to infuse deep flavors while the gentle cooking method ensures melt-in-your-mouth texture. Perfect for both special dinners and versatile everyday meals, Chicken Confit impresses with its rich taste and elegant simplicity.

Ingredients

Scale

Chicken and Seasoning

  • 4 chicken thighs (preferably dark meat for juiciness)
  • 2 tablespoons coarse sea salt
  • 1 teaspoon black peppercorns, freshly cracked
  • 6 garlic cloves, crushed
  • 4 sprigs fresh thyme
  • 2 bay leaves

Cooking Fat

  • 3 cups duck fat (melted for cooking, authentic flavor)

Instructions

  1. Prepare and Season the Chicken: Pat the chicken thighs dry with paper towels to ensure later crispiness. Generously rub coarse sea salt and freshly cracked black pepper all over the chicken pieces. Add the crushed garlic cloves, thyme sprigs, and bay leaves. Cover and refrigerate for at least 12 hours, preferably overnight, to dry brine and deeply season the meat.
  2. Rinse and Dry the Chicken: After brining, gently rinse the chicken under cold water to remove excess salt. Thoroughly pat each piece completely dry with paper towels to remove moisture—this is crucial to achieve a golden, crispy skin during cooking.
  3. Slow Cook in Duck Fat: Place the chicken pieces into a deep oven-safe dish or Dutch oven. Pour the melted duck fat over them so each piece is fully submerged. Cook gently at 225°F (107°C) for 2 to 3 hours, allowing the fat to slowly break down connective tissues and render the meat exceptionally tender.
  4. Crisp the Skin: Carefully remove the cooked chicken from the fat. Place each piece skin-side down in a hot skillet or under a broiler for a few minutes until the skin turns crisp and golden brown. This final step adds irresistible crunch and aroma.
  5. Serve and Enjoy: Serve your Chicken Confit hot alongside your choice of sides, or cool and use leftovers in salads, sandwiches, or creative dishes for an elegant gourmet touch.

Notes

  • Use real duck fat for authentic flavor and better heat retention; olive oil can be substituted for a lighter version.
  • Maintain low and slow cooking temperature to ensure tender meat and proper fat rendering.
  • Dry brine chicken overnight to deeply season and retain moisture.
  • Always dry chicken thoroughly before cooking to guarantee crisp skin.
  • Strain and save the used duck fat after cooking for roasting vegetables or potatoes.

Nutrition

Keywords: Chicken Confit, French Cuisine, Slow Cooked Chicken, Duck Fat, Crispy Skin, Comfort Food, Gluten Free

Find it online: https://juliaglam.com/chicken-confit/