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Ingredients
4 chicken leg quarters
4 cups extra virgin olive oil, more as needed
Salt and pepper to taste
10 sprigs fresh thyme
1 head garlic, cut in half
Preparation
- Step 1
Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up.
- Step 2
Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a thin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using.
- Step 3
To reheat, put 2 tablespoons reserved oil into a skillet over medium heat. Add chicken and cook on both sides until nicely browned, 15 minutes. Serve hot or at room temperature, preferably on a bed of dressed greens.
Private Notes
Comments
Love this foolproof recipe. I usually use drumsticks in a pot with enough oil to cover. I also peel a couple heads of garlic to toss in because I love eating roasted garlic. Resist the temptation to leave the chicken in the oil because the oil will solidify. I’ve reused the oil for another confit session before as well.
Can the oil be reused to do another confit?
To Mary B’s question about using 4 cups of olive oil, i checked out Rachel Roddy’s confit recipe in the Guardian and she called for 800 ml., ( 3 cups) cenough to cover one layer of chicken quarters but leaving top skin sans oil. Remember that you are ‘pouching ‘ in olive oil