Chicken Confit Emeril Lagasse 2005
Confit (meaning meat, such as duck, that has been salted and then cooked and preserved in its own fat) is similar to braising. We watched emeril make this on emeril live and so we made it using half goose fat/half olive oil. It came out wonderfully moist! We made a southern pulled chicken sandwich by putting the chicken on some buns with bbq sauce and cole slaw. It was sooooo good! This recipe works with duck or even turkey leg quarters. Although it's a extremely simple recipe, you will need to begin this recipe 24 hours in advance.
Steps
Prep: lay the leg portions on a platter , skin side down.
Sprinkle with 1 tablespoon of the kosher salt and black pepper.
Place the garlic cloves , bay leaves , and sprigs of thyme on each of 2 leg portions.
Lay the remaining 2 leg portions , flesh to flesh , on top.
Put the reserved fat from the chicken in the bottom of a glass or plastic container.
Top with the sandwiched leg portions.
Sprinkle with the 1 / 8 teaspoon kosher salt.
Cover and refrigerate for 12 hours.
Bake: preheat the oven to 200 degrees f.
Remove the chicken from the refrigerator.
Remove the garlic , bay leaves , thyme , and chicken fat and reserve.
Rinse the chicken with cool water , rubbing off some of the salt and pepper.
Pat dry with paper towels.
Put the reserved garlic , bay leaves , thyme , and chicken fat in the bottom of an enameled cast iron pot.
Sprinkle evenly with the peppercorns and salt.
Lay the chicken on top , skin side down.
Add the olive oil.
Cover and bake for 12 to 14 hours , o.
Ingredients
chicken legs, kosher salt, black pepper, garlic cloves, bay leaves, fresh thyme, black peppercorns, table salt, olive oil