Culinary Workshop - Culinary Art - Nov. 2005
Ingredients (Serves 4)
| Bone-in Chicken Thighs |
200g each × 4 pieces |
Seasoning A
| Garlic |
1/2 clove |
| Coarse Salt |
1 tablespoon |
| Sugar |
2 teaspoons |
| Pepper |
1 teaspoon |
Seasoning B
| Rosemary |
As needed |
| Bay Leaf |
As needed |
| Thyme |
As needed |
| Brandy |
2 teaspoons |
Other
| Olive Oil |
500cc or more (enough to submerge) |
| Side Dishes |
Potatoes, rosemary, and mustard (optional) |
Steps
- Preparation the Day Before: Rub garlic slices onto the chicken thighs.
Massage with Seasoning A and sprinkle with Seasoning B. Place the chicken on a wire rack in a tray, cover with plastic wrap, and refrigerate overnight.
- On the next day, rinse the chicken and pat dry.
- Place the chicken in a thick pot, pour in enough olive oil to submerge, and cook on very low heat for 50 minutes (ensure it does not boil). Use a skewer to check if the chicken is cooked through.
- Remove from heat, let it cool, and transfer to a storage container. Store in the refrigerator.
- When ready to eat, crisp the surface in an oven at 250°C or higher, or in a frying pan.
- Using the olive oil from the confit, fry steamed or boiled potatoes with rosemary as a garnish for the confit.
Memo
- Best consumed between the day it is made and up to 1 month.
- The confit can also be shredded for salads, or chopped and used in pasta or soups.
- The olive oil used for the confit can be reused 3-4 times. It is also suitable for frying or roasting dishes.
- When storing, cover with plastic wrap as a drop lid to ensure the meat is completely submerged in oil.